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Slow Cooker Beef Stew

Ingredients

  • 3 lbs Beef Stew Meat
  • 1 cup Flour
  • 1/2 Large Yellow Onion, chopped
  • 32 oz Beef Broth
  • 1/4 cup Worcestershire Sauce
  • 1 tbsp Minced Garlic or 2 garlic cloves, chopped
  • 4 Carrots, peeled and chopped *or a bag of frozen crinkle cut carrots thawed
  • 6 slices Pre-cooked or fresh Bacon, chopped *I prefer uncooked bacon, but precooked is good too!
  • 1 bag Frozen Green Peas, thawed
  • Salt/Pepper to taste
  • 4 Yukon Gold Potatoes, diced cook seperately

Instructions

  • Trim stew meat and cut into smaller pieces if necessary.  Roll in flour and place in the bottom of the slow cooker.  The flour will act as a thickening agent while cooking.
  • Prep the carrots, onions, garlic and bacon.  Layer on top of the stew meat. **If using thawed frozen veggies, add to stew the last hour it is cooking.
  • Add all the spices and broth.  Sir Gent Pepper, Worcestershire sauce and beef broth.
  • Cook on low for 8 hours.  1 hour prior to finishing, boil potato cubes on the stove top until tender.  I cook the potatoes separately because I feel there is too strong of a potato taste when cooked in the slow cooker with all the other ingredients.  This is a personal preference, you can add the potatoes to the slow cooker and cook with all the other ingredients if that is easier.  
  • Mix all the ingredients together when done and serve!  I served mine with homemade cheddar, garlic butter biscuits!