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October 11, 2022

Slow Cooker Beef Stew

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.

Prep Time

15 minutes

Cook Time

8 hours (on low)


8 servings


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


  1. 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.
  2. Heat olive oil in a large skillet over medium heat.
  3. Add beef to the skillet and cook until evenly browned.
  4. Place beef and remaining ingredients in the slow cooker and stir to combine.  Season with salt and pepper, to taste.
  5. Cover and cook on LOW for 7 ½ hours or HIGH for 3 ½ hours.
  6. 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).
  7. Serve immediately with crusty bread or over brown rice or quinoa, if desired.

Nutrition Information

Serving Size: 1/8th recipe

Calories: 272, Fat: 10g, Protein: 29g, Carbohydrates: 23g, Fiber: 4g, Sodium: 431mg

Adapted from:

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