Savor the Richness of Slow Cooker Beef Stew
This beef stew does all the work while you get on with your day. Tender chunks of beef, potatoes, carrots, and sweet potatoes mingle in a rich, herby broth. It’s the kind of meal that quietly calls everyone to the table.
Slow Cooker Beef Stew
Serves 6
Ingredients
1 large russet potato, peeled and cut into ½-inch pieces
¼ cup all-purpose flour
3 to 4 carrots, peeled and thinly sliced
1 medium sweet potato, peeled and cut into ½-inch pieces
10 ounces frozen pearl onions
1 (14.5 oz) can no salt added diced tomatoes
1 (14.5 oz) can fat-free, low-sodium beef broth
1 cup water
¾ teaspoon dried thyme
½ teaspoon black pepper
10 ounces frozen peas
2 tablespoons dried parsley
Directions
Place the beef, potato, and flour into a 4- to 6-quart slow cooker; stir to combine.
In the following order, place the carrots, sweet potato, onions, tomatoes, beef broth, water, thyme, and black pepper into the slow cooker on top of the beef and potatoes. Place the lid on the slow cooker, turn the heat to Low, and cook the ingredients for 10 to 12 hours, or cook for 5 to 6 hours on High. Note: The beef, potato, and carrots are placed into the slow cooker first because they will take the longest to cook, and the bottom of the slow cooker is closest to the heat source.
Just before serving the stew, add the peas and parsley to the slow cooker, stir, cover, and cook for an additional 5 to 10 minutes.
