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You are here: Home / Meal Type / Main Dishes / Slow Cooker Beef and Vegetable Stew

Slow Cooker Beef and Vegetable Stew

November 22, 2015 by Liza Agbanlog Leave a Comment

Slow Cooker Beef and Vegetable Stew

I have to stay an extra hour at work every Wednesday. I don’t usually have time to cook dinner so normally, I would order take-out but this past Wednesday, I was able to make beef and vegetable stew using a slow cooker. I was able to make the dish by preparing the ingredients the night before. I browned the beef, sautéed the onion and garlic and sliced the vegetables. All I had to do in the morning was to put all the ingredients in the slow cooker. I turned the slow cooker on before I left for work and dinner was ready when I got home.

The beef and vegetables came out tender and the sauce had that rich and hearty texture. My family and I enjoyed this comforting dish with steamed rice. Satisfyingly delicious!

Slow Cooker Beef and Vegetable Stew

 

Slow Cooker Beef and Vegetable Stew
 
Print
Prep time
20 mins
Cook time
7 hours
Total time
7 hours 20 mins
 
Author: Liza A
Serves: 4 servings
Ingredients
  • 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
Instructions
  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.
Notes
Recipe source: walmartlivebetter.ca
3.3.3070

 

Filed Under: Main Dishes, Recipes, Slow Cooker Tagged With: beef, crockpot, recipe, vegetables

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Avatar photoHi, I'm Liza and welcome to my blog. Salu-salo is a Filipino word that means getting together with friends and family to eat. I am not a cook by profession, but I spend a lot of time in the kitchen, cooking for my family. Read More…

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