Beef Stew Slow Cooked

Priscilla's Slow Cooked Beef Stew

This hearty stew is full of flavor and great for a cold night inside! I make this several times a year since everyone seems to love it so much!

Cook time:  5-10 hrs

Yield:  10-12

Calories:  ~366, 305

Ingredients:

2 1/2 - 3 lb chuck roast, cut into 1 1/2" cubes

2 lb yellow potatoes, cut into 1 - 1 1/2" chunks

1 lb carrots, peeled and chopped into 1/2" chunks

1 package Lipton beefy onion soup mix

1 1/2 tbsp minced garlic

44 oz beef broth, low sodium or unsalted

1 1/2 tsp better than bouillon beef base

12 oz can tomato paste

2 tbsp Worcestershire sauce

1 tsp ground thyme

1 tsp dried rosemary

1 1/2 tsp Lawry's season salt

1/4 tsp salt

1 tsp ground black pepper

3 bay leaves

1/4 cup whole wheat flour

additional salt and pepper, to taste

Instructions:

1.  Add the beef to the slow cooker. Add all the dry seasonings and the minced garlic on top of the meat. Toss to coat. Add the carrots, potatoes, tomato paste, Worcestershire sauce, better than bouillon, and broth. Mix everything together well! Add the bay leaves. Cover. The flour will be used later.

2.  Cook on low for 8-10 hours or high for 5-6 hours.

3.  About 30 minutes before the cook time is up, take out a 1/2 of the broth. Slowly mix in the flour while whisking. Pour the roux back into the center of the slow cooker and stir.

4.  Once the stew is done, remove the bay leaves and serve hot!

Note:

This goes well with some type of fresh bread. I have used Italian, French, and Sourdough bread loaves from the bakery. Bake slices with some butter and garlic on to give it a great flavor!