Slow-Cooker Beef Stew
photo by Marg (CaymanDesigns)
- Ready In:
- 9hrs 35mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 1 1 cup use 1 can diced tomatoes (14.5 ounce) or (1 1/2 ounce) can stewed tomatoes
- 1 1⁄2 lbs beef stew meat
- 12 potatoes, medium, cut in half (1 1/2 lbs)
- 1 medium onion, cut into 8 wedges
- 1 (8 ounce) bag baby carrots (about 30)
- 2 cups water
- 1 1⁄2 teaspoons seasoning salt
- 1 bay leaf
- 1⁄4 cup water
- 2 tablespoons all-purpose flour
directions
- Rehydrate tomatoes as directed on package, drain and coarsely chop (or use canned undrained).
- Mix tomatoes and remaining ingredients except 1/4 cup water and the flour in a crock pot slow cooker.
- Cover and cook on low heat setting 8 or 9 hours or until veggies and beef are tender.
- Whisk together 1/4 cup water and the flour and gradually stir into beef mixture.
- Cover and cook in 3.5-4 quart crock pot on high heat setting 10-15 minutes longer or until slightly thickened.
- Remove bay leaf.
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Reviews
-
This was a breeze to make when I just had a few minutes to get out the door to work. Simmered in the crock pot all day and was so thick & rich after adding the flour and water. I used the can of diced tomatoes...salt, pepper, and lawrys.... it was absolutely delicious. Served it on top of egg noodles. A real hit.
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