Tender, juicy stew meat with potatoes and carrots make this crock pot beef stew rich, chunky and hearty. Perfect for curling up with on a cold winter night.
Servings: 6 servings
Calories: 340.5kcal
Equipment
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Slow cooker
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Measuring Cups and Spoons
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Sharp knife
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Cutting board
Ingredients
- 2 pounds beef stew meat cut into 1 inch cubes
- ¼ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon pepper
- 3 cloves garlic minced
- 1 teaspoon paprika
- 2 Tablespoons Worcestershire sauce
- 2 ½ cups beef broth
- 8 ounces tomato sauce
- 1 yellow onion diced
- 3 Yukon gold or red potatoes peeled and diced
- 4 carrots peeled and sliced
Instructions
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In a gallon size zip lock bag mix together flour, salt and pepper. Dump in the meat and shake until coated. Place in crock pot.
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Stir in the rest of the ingredients.
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Cover and cook on low for 8-10 hours.
Notes
Fridge: Store leftover beef stew in an airtight container for 3-4 days.
Freezer: Place it in a freezer safe container with about 1” of head space for expansion. It will keep for up to four months in the freezer. Thaw in the fridge overnight before reheating.
Reheat beef stew on the stovetop until hot through or in the microwave in 30 second increments, stirring between.
Nutrition
Calories: 340.5kcal | Carbohydrates: 26.79g | Protein: 39.25g | Fat: 8.12g | Saturated Fat: 2.76g | Cholesterol: 93.74mg | Sodium: 1137.91mg | Potassium: 1350.39mg | Fiber: 4.98g | Sugar: 4.95g | Vitamin A: 7121.63IU | Vitamin C: 19.75mg | Calcium: 98.01mg | Iron: 7.89mg