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slow cooker stew

Slow Cooker Beef Stew

Slow Cooker Beef Stew
Course slow cooker
Cuisine American
Servings 6 -8
Author Ruth V.

Ingredients

  • 2 lbs of stew beef or use leftover sirloin tips, too
  • 1 to 1 ½ cups of sliced carrots
  • 2-3 stalks of celery sliced or chopped
  • 1 medium white or yellow onion chopped or sliced to preference
  • 1 16 oz. package of fresh or frozen string beans
  • 1 32 oz box of low sodium beef broth
  • 2 lbs of small red potatoes quartered or halved
  • gluten free or regular flour as preferred

Instructions

  1. In a large skillet, add some canola or vegetable oil and heat on medium.
  2. Place the flour in a large zipper plastic bag, enough to coat all the meat.
  3. Place the meat in the bag after trimming excess fat, and shake or roll to coat the meat on all sides.
  4. Add the meat to the skillet and brown on all sides.
  5. When the meat is browned, add about a cup of the beef broth to the skillet and the juices will thicken.
  6. Pour all the meat into a large slo-cooker, add the carrots, potatoes, celery, onion, and the remaining beef broth, and stir. You can add a bit more water or broth if you prefer, mixed with a little flour.
  7. Lay the string beans on the top, season as you wish with salt, pepper, and dried or fresh parsley and cover the slo-cooker.
  8. Set on HIGH for 5-6 hours, or LOW for 8-10 hrs.
  9. Serve with crusty bread if desired.