Slow Cooker Beef Stew

When I think of comfort food one of the first things that comes to mind is beef stew. My mom used to make it year round and it was always a family favorite. When Kevin and I first moved in together I started using my slow cooker all the time and this became one of his most requested dinners for me to make. The ingredients are super cheap and super easy to prep to go into the slow cooker. It's a great time saving recipe since you just throw everything in and let it stew away while you go about your day. And my favorite part (besides the deliciousness of this meal) is that there are not a ton of dishes to slave away cleaning afterwards. This is a healthy and hearty meal that is definitely a crowd pleaser.


Slow Cooker Beef Stew

Ingredients:
1½-2 lbs. stew meat cut into cubes
1 Tbsp. oil
1 28 oz. can of whole peeled tomatoes
6 celery ribs, chopped
6 carrots, chopped
2 medium onions, quartered
5-6 potatoes, cut into chunks
2 cups frozen peas
Seasonings (I use salt, pepper, garlic powder, cumin, coriander, thyme, but you can tweak to use what your favorites are)
3 cups vegetable or beef broth, divided
½ cup all-purpose flour

What to do:

Season stew meat with salt and pepper. Heat the oil in a large skillet and cook until brown. Set aside.

Pour the can of tomatoes into the slow cooker, juice and all. Use a fork or spoon to smash down the tomatoes. Put in the celery, carrots, potatoes, and onions in the slow cooker. Add all of your seasonings on top. I put what I think is enough and then add a bit more so it doesn't turn out bland. Add the meat.

Add 2½ cups of the beef broth to the slow cooker. Stir everything together until mixed well.

Cover and cook on low for 8 hours.

Just before serving add the frozen peas.

Mix together the remaining beef broth and flour together and add the stew. Heat for an additional 10-15 minutes until thickened.

Serve and enjoy!

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