Slow Cooker Beef Stew
Dinners, Soups
Ingredients
Several tablespoons oil or fat
2-3 pounds stew meat or a roast, cut into 1-inch cubes
2 pounds red or gold potatoes, quartered, or small variety (*1)
4-5 carrots, peeled and cut diagonally into pieces
1 onion, diced
2 cups corn (optional)
3 cups beef broth
2 tablespoons tomato paste
1/2 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon smoked paprika
1 teaspoon parsley
2 bay leaves
Salt, pepper, and garlic powder
1/8 cup cornstarch
Directions
Heat oil or fat in a large skillet over medium heat.
Season beef lightly with salt. Add beef to the skillet and cook just until seared on all sides. Move pieces to your crock pot. Stir a small amount of broth into the pan to deglaze it, then pour into the crock pot.
Add everything to the crock pot.
Cover and cook on low heat for 6-8 hours or high heat for 3-4 hours.
When the potatoes are beginning to break up, set the crock pot to warm.
Ladle out about 3 cups of the broth. Whisk it together with the cornstarch in a small saucepan over medium low heat until thickened. Adjust the flavor if needed. Pour it back into the crock pot and stir it in.
Leave the crock pot on warm until ready to serve.
Notes
*1 if you are using russets, let everything else cook for about an hour before adding them.
Nutrition
Calories 332.4 Calories from Fat 105.3
Saturated Fat 3.8g 19%
Trans Fat 0.7g
Cholesterol 77.4mg 26%
Sodium 277.9mg 12%
Total Carbohydrate 19.5g 7%
Dietary Fiber 2.6g 10%
Sugars 4.1g
Protein 35.5g