Slow cooker beef stew is the easiest weeknight meal to make during busy colder months! You can personalize it, too. Add extra veggies or substitute beef for chicken — anything goes!
- 1 pound of stew beef, cut into 1-inch cubes
- ¼ cup flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 3 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 3 cups beef broth
- 1 teaspoon Worcestershire sauce
- 3 minced garlic gloves
- 1-ounce container sliced mushrooms
- 3 medium carrots, peeled and diced
- 1 medium whole onion
- 1 large potato, peeled and diced
- 3 stalks of celery, sliced
In a bag or container combine flour, salt and pepper and stir in cubed beef and shake to coat beef. Heat olive oil in large skillet over medium heat and add the meat. Brown the meat in batches (cook until you have a crispy crust, not all the way through).
Add meat to slow cooker along with whole onion, garlic, tomato paste, broth, Worcestershire sauce, celery, carrots and potato and stir to combine. Set slow cooker on low setting for 6 to 7 hours or high setting for 3 to 4 hours. Stir at about the half way point.
During the last 15 minutes stir in 1 package of frozen mixed veggies (I did corn, green beans, carrots and peas) for extra vegetables. When the meat is tender and falls apart with a fork it is done and the stew is ready. Remove whole onion when ready to serve.