Slow Cooker Beef and Vegetable Stew
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • 1 ¼ lb stewing beef, cut into 1-inch cubes
  • 3 tbsp all-purpose flour
  • 4 tbsp vegetable oil, divided
  • 1 large onion, chopped
  • 2 cloves garlic, grated or minced
  • 1 carrot, cut into 1-inch pieces
  • 1 large potato, cut into 1-inch pieces
  • 1 cup beef broth
  • 1 (156ml) can tomato paste
  • 1 tsp dried thyme
  • ½ tsp salt
  • 2 bay leaves
  • ½ cup frozen peas
  • 2 tsp Worcestershire sauce
  1. Pat beef dry with paper towels. Season with salt and pepper; toss with flour in a large bowl until coated.
  2. Heat a large pan over medium-high. Add 2 tablespoons oil, then half of the beef. Cook until brown on all sides. Transfer to slow cooker insert. Repeat with 1 tablespoon oil and remaining beef.
  3. Add remaining 1 tablespoon oil to now empty pan, then add onion and garlic. Cook for 3 minutes. Transfer to slow cooker along with carrot, potato, broth, tomato paste, thyme and salt. Stir in bay leaves. Cover and cook on low until beef is tender, 6 to 8 hours.
  4. Remove and discard bay leaves. Stir in peas and Worcestershire sauce. Serve over rice or bread.
Recipe source:
Recipe by Salu Salo Recipes at