I love a good hearty beef stew on a chilly Fall day, especially if it is a slow cooker beef stew because I can just throw everything in my Crock-Pot and come home to a delicious meal.
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The weather in the Carolinas has been crazy this last couple of weeks. It is October and some days it is in the high 60’s and the next it is in the high 80’s!
When I made this slow cooker beef stew I was craving some good Fall comfort food, even though it was 84 degrees outside. Oh well, I made it anyway and it was a hit in my house.
Plus, all of the ingredients were buy one get one free at the grocery store that week so it was a win-win!
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My fiance loved it and ate almost three bowls full of stew that first night!
We have a family of three so we had plenty of leftovers for the next night as well. The only change I will make to the recipe next time is to cut my potatoes a little bit smaller.
I was in a hurry when I was throwing it all together and didn’t realize how big they were until they were in the bowls. They were soft enough that we could just cut them with our forks so it wasn’t a big deal.
If you are craving some comfort food, you can’t go wrong with this slow cooker beef stew. It is full of flavor and will warm you up on a chilly night (when it finally gets chilly).
- 2 lbs. of stew meat, cut into bite size pieces
- 1 lb. potatoes, cut into bite size pieces
- 2 cups of baby carrots, cut in half
- 3 cloves of garlic, minced
- 1 onion, diced
- 3 cups beef broth
- 2 Tbs. tomato paste
- 1 Tbs. Worcestershire sauce
- 1 tsp. dried thyme
- 1 tsp. dried rosemary
- 2 bay leaves
- 1/4 cup all-purpose flour
- Place beef, potatoes, carrots, onion and garlic into a 6-qt slow cooker. Stir in beef broth, tomato paste, Worcestershire, thyme, rosemary, and bay leaves until well combined; season with salt and pepper, to taste.
- Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours
- In a small bowl, whisk together flour and 1/2 cup stew broth from the slow cooker. Stir in flour mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until thickened.
- Serve and enjoy!
You can of course add more vegetables and more or less seasoning depending on your tastes. That is what I love about this recipe, it is so versatile. You could add some corn, peas, or celery to it if you wanted as well.
This recipe was adapted from Damn Delicious. I left out a few ingredients that she used because we don’t like them and/or didn’t have them on hand.
She does have the nutritional information on her site if you would like to see that.
This sounds delish! I want to try it next week and was thinking I could put some homemade dumplings on top for the last 20 mins if cooking time or so.
Do you know if I’d still need to add the slurry if I did this, or if the flour in the dumplings would kind of do that job?