This rich and comforting beef stew will be a cold-weather favorite. Simple to prepare on a weekend day, enjoy for lunch or dinner-time leftovers during the week. It freezes easily, so if time allows, make this recipe on a slower week and freeze for up to 6 months. Perfect for those crazy-busy, “I don’t have time to grocery shop,” sort-of weeks.
8 hours (on low)
¼ cup flour
2 pounds lean stew beef, cut into 1-inch cubes
2 tablespoons olive oil
1 pound baby red potatoes, quartered
6 medium carrots, cut diagonally into ½-inch slices
1 onion, diced
3 cloves garlic, minced
3 cups beef broth
¼ cup tomato paste
2 tablespoons Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon smoked paprika (or regular)
2 bay leaves
2 tablespoons corn starch
Salt and pepper to taste
- Place beef pieces, flour, and salt and pepper (if using) in a large, gallon-sized zip lock bag. Seal the bag and shake vigorously until beef pieces are coated in flour.
- Heat olive oil in a large skillet over medium heat.
- Add beef to the skillet and cook until evenly browned.
- Place beef and remaining ingredients in the slow cooker and stir to combine. Season with salt and pepper, to taste.
- Cover and cook on LOW for 7 ½ hours or HIGH for 3 ½ hours.
- Twenty to thirty minutes before the stew is done, combine corn starch with 2 tablespoons water in a small bowl. Pour the mixture into the slow cooker, stir, and cover. Continue to cook until time is up (this step will slightly thicken the beef stew).
- Serve immediately with crusty bread or over brown rice or quinoa, if desired.
Serving Size: 1/8th recipe
Calories: 272, Fat: 10g, Protein: 29g, Carbohydrates: 23g, Fiber: 4g, Sodium: 431mg
Adapted from: https://damndelicious.net/2016/10/07/slow-cooker-beef-stew/
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