Slow Cooker Beef Stew with Potatoes and Carrots

By Sprig Originals ✓ · with credit

Adapted from julieseatsandtreats.com

A rich, chunky beef stew that cooks itself all day — flour-dusted stew meat goes into the crock raw with broth, tomato sauce, potatoes and carrots and comes out fork-tender in a glossy gravy. The kind of dinner that's waiting for you when you walk in the door on a cold evening.

Ingredients

• 2 pounds beef stew meat, cut into 1-inch cubes
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper

• 3 cloves garlic, minced
• 1 teaspoon paprika
• 2 tablespoons Worcestershire sauce
• 2 1/2 cups beef broth
• 8 ounces tomato sauce
• 1 yellow onion, diced
• 3 Yukon gold or red potatoes, peeled and diced
• 4 carrots, peeled and sliced

Instructions

1. Shake the flour, salt and pepper together in a large zip-top bag. Add the cubed stew meat, seal, and shake until every piece is dusted with the seasoned flour.
2. Tip the coated beef and any loose flour from the bag into the slow cooker — no need to brown it first.
3. Add the garlic, paprika, Worcestershire sauce, beef broth, tomato sauce, onion, potatoes and carrots. Stir once so the flour dissolves into the liquid and everything is submerged.
4. Cover and cook on low for 8 to 10 hours, until the beef pulls apart with a fork and the potatoes are soft. Stir well before serving and taste for salt — the gravy will have thickened on its own.

Chef's tips

Nutrition (per serving, estimated)

More from Sprig Originals

Dark Roux Seafood Gumbo with Quick Shrimp Stock

Chilled Watermelon Gazpacho with Cucumber-Chile Relish

One-Skillet Blackened Cajun Chicken Pasta

Are you this recipe's original author or publisher? Report a problem