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2150 North 1st Street Hwy 395, Hermiston, OR 97838
(541) 567-0272

Slow Cooker Beef Stew

A pot full of hearty beef stew with carrots and potatoes.
This content originally appeared on 
tasteforlife.com

Ingredients

  • 2 lbs bottom round, well-trimmed and cut into 2 inch pieces
  • 1⁄2 cup all-purpose flour
  • 1⁄4 cup olive oil (plus more if needed)
  • 1 large onions, diced (2 cups)
  • 1 6 oz can tomato paste
  • 1⁄2 pound potatoes, cut into 2-inch pieces
  • 1 cup baby carrots
  • 2 stalks of celery, chopped
  • 1 cup beef broth
  • 1 Tbsp kosher salt
  • 1 tsp dried thyme leaves
  • 1 bay leaf

Equipment

  • Slow cooker, 4 to 6 quarts

Directions

  1. Coat the beef in the flour. Heat a few tablespoons of the oil in a large skillet over medium-high heat. Brown the meat, a few pieces at a time, adding more oil as necessary.
  2. Transfer to the slow cooker.
  3. Add the onions and celery to the skillet and cook over medium heat until tender, about 10 minutes. Stir in the tomato paste and coat the onions and celery; transfer to the slow cooker.
  4. Pour the water into the skillet and scrape. Add mixture to the slow cooker.
  5. Stir the potatoes, carrots, broth, salt, thyme, and bay leaf in to the slow cooker.
  6. Cover and cook on low heat for 7 1⁄2 hours, or on high for 4 hours. Add the peas and heat through.