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  • Writer's pictureCheyenne

Slow Cooker Beef Stew

Updated: Apr 11, 2018


1.5 lbs beef

½ cup all purpose flour

2 tbsp oil

4 cups beef broth

2 tbsp tomato paste

4 garlic cloves, minced

3 carrots, bite size pieces

2 potatoes, cubed

2 bay leaves

1 cup peas

1 onion, chopped large

1 tsp thyme

Salt and pepper, to taste


  1. Cut beef into 1” cubes and coat with flour

  2. Heat pan over medium high heat and add oil

  3. Place beef in hot pan and allow to sear 5 minutes. Do not overcrowd

  4. After five minutes, flip beef and cook for another 4-5 minutes

  5. Work beef in batches, if necessary

  6. Once all beef is cooked, deglaze pan with beef stock. Stir in tomato paste and allow it to dissolve

  7. In crock pot, add all ingredients, including beef stock from pan

  8. Cook in high for 5 hours or low for 8

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