November 15, 2017

Slow Cooker Beef Stew

I don't know about you, but when I think of beef stew I think of pure comfort food. My mom used to make it all the time when I was younger and I LOVED it. The fall apart tender roast beef, carrots and potatoes were unreal you guys.
While I swear I'll never be able to recreate my mom's stew, this one is pretty amazing. It's so easy to throw the ingredients in your slow cooker, set it and forget it. The best part is the addition of the flour at the end that makes the broth nice and thick. It's SO GOOD you guys.
If you're looking for the perfect stew to warm you up as the days get colder then this is it! I promise you'll love it.

Slow Cooker Beef Stew
Adapted from The Recipe Critic
1 1/2-2 lbs. boneless beef, cross-rib roast, cut to 1 inch cubes
1 Tbsp. olive oil
5 medium carrots, sliced
1 lb. yukon potatoes, cut into eighths
1 small white onion, diced
3 tsp. garlic, minced
3 cups beef broth
1/2 cup tomato sauce
1 Tbsp. Worcestershire Sauce
1 Tbsp. Italian Seasoning
salt and pepper to taste
1/4 cup flour

1. Heat olive oil in large skillet over medium-high heat. Salt and pepper beef and add to the skillet, searing on each side for 2-3 minutes. Transfer beef to the slow cooker. Add carrots, potatoes, onion and garlic.
2. Add beef broth, tomato sauce, Worcestershire, Italian seasoning and salt and pepper. Cook on low for 8-10 hours and high for 6-8 until beef and veggies are tender. (If you’re slow cooker has hot spots like mine, cook on low and knock off a couple of hours of cooking time.)
3. An hour before serving, take out 1 cup of the beef broth and whisk with 1/4 cup flour. Stir into the stew until combined.
4. Let the stew thicken and then serve hot.

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