Slow Cooker Hearty Beef Stew
Colorful, hearty and tender, this slow-cooked stew features all the traditional ingredients of a good beef stew: beef, carrots, onion, potatoes and peas in a rich gravy.
Ingredients
1.5 pounds beef for stew, cut into 1-inch pieces
0.125 teaspoon ground black pepper
0.25 cup all-purpose flour
1 tablespoon vegetable oil
3 cups medium white potato, cut into cubes (about 1 pound)
4 medium carrot, peeled and sliced (about 2 cups)
2 medium onion, cut into wedges
4 cloves garlic, minced
3.25 cups Swanson® Beef Broth
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme, crushed
1 bay leaf
1 cup thawed frozen peas
0.125 teaspoon ground black pepper
0.25 cup all-purpose flour
1 tablespoon vegetable oil
3 cups medium white potato, cut into cubes (about 1 pound)
4 medium carrot, peeled and sliced (about 2 cups)
2 medium onion, cut into wedges
4 cloves garlic, minced
3.25 cups Swanson® Beef Broth
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme, crushed
1 bay leaf
1 cup thawed frozen peas
Instructions
Season the beef with black pepper. Coat the beef with 2 tablespoons flour. Heat the oil in a 10-inch skillet over medium-high heat. Add the beef in 2 batches and cook until it's well browned, stirring often.
Place the potatoes, carrots, onions and garlic into a 5-quart slow cooker. Top with the beef. Add 3 cups broth, Worcestershire, thyme and bay leaf.
Cover and cook on LOW for 10 to 11 hours or until the beef is fork-tender. Remove and discard the bay leaf.
Stir the remaining flour and broth in a small bowl until the mixture is smooth. Stir the flour mixture and peas in the cooker. Increase the heat to HIGH. Cover and cook for 15 minutes or until the mixture boils and thickens.
Place the potatoes, carrots, onions and garlic into a 5-quart slow cooker. Top with the beef. Add 3 cups broth, Worcestershire, thyme and bay leaf.
Cover and cook on LOW for 10 to 11 hours or until the beef is fork-tender. Remove and discard the bay leaf.
Stir the remaining flour and broth in a small bowl until the mixture is smooth. Stir the flour mixture and peas in the cooker. Increase the heat to HIGH. Cover and cook for 15 minutes or until the mixture boils and thickens.
Slow Cooker Hearty Beef Stew
Colorful, hearty and tender, this slow-cooked stew features all the traditional ingredients of a good beef stew: beef, carrots, onion, potatoes and peas in a rich gravy.
Directions
Print
Season the beef with black pepper. Coat the beef with 2 tablespoons flour. Heat the oil in a 10-inch skillet over medium-high heat. Add the beef in 2 batches and cook until it's well browned, stirring often.Place the potatoes, carrots, onions and garlic into a 5-quart slow cooker. Top with the beef. Add 3 cups broth, Worcestershire, thyme and bay leaf.Cover and cook on LOW for 10 to 11 hours or until the beef is fork-tender. Remove and discard the bay leaf.Stir the remaining flour and broth in a small bowl until the mixture is smooth. Stir the flour mixture and peas in the cooker. Increase the heat to HIGH. Cover and cook for 15 minutes or until the mixture boils and thickens.
Ingredients
1.5 pounds beef for stew, cut into 1-inch pieces0.125 teaspoon ground black pepper0.25 cup all-purpose flour1 tablespoon vegetable oil3 cups medium white potato, cut into cubes (about 1 pound)4 medium carrot, peeled and sliced (about 2 cups)2 medium onion, cut into wedges4 cloves garlic, minced3.25 cups Swanson® Beef Broth1 tablespoon Worcestershire sauce1 teaspoon dried thyme, crushed1 bay leaf1 cup thawed frozen peas
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