Serves: 4
Slow cookers are inexpensive, the cooking is simple, clean-up is a breeze, and it provides a super-efficient way to get a healthy dinner on the table. This Slow Cooker Beef Stew Recipe is a favorite recipe. There is nothing like opening your door on a cold winter evening and being hit with the smell of a warm stew bubbling away!
What you'll need
- 2 large carrots, peeled and cut into ½-inch chunks
- 1 medium onion, cut into ½-inch chunks
- 1 stalk celery, cut into ½-inch chunks
- 1 medium sized turnip, cut into ½-inch chunks
- 6 baby red potatoes, cut into quarters
- 3 tablespoons all purpose flour
- 3 tablespoons olive oil
- 2 large bay leaves
- 1 teaspoon dried thyme leaves
- 2 pounds beef stew meat, cut into 2-inch chunks
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 14-ounce can crushed tomatoes
- 1 cup water
Skip the beef browning step. Dump the raw beef directly on top of the veggies along with the herbs, seasoning, tomatoes and water. Cook on low for 8 hours or on high for 1 ½-2 hours.
How to make it
Layer the carrots, onion, celery, turnip, and potatoes in a 5-quart slow cooker.
Place flour in a large resealable plastic bag. Add stew meat; seal and toss to coat evenly.
In a large skillet, brown meat in oil in batches.
Once browned, place meat over the vegetables in the slow cooker.
Sprinkle salt and pepper over beef and veggies. Pour crushed tomatoes and water over top.
Cover and cook on low for 8 hours or on high for 1 ½-2 hours or until meat and veggies are tender.
