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Slow Cooker Summer Beef Stew
Prep Time
15 mins
Cook Time
6 hrs
Total Time
6 hrs 15 mins
 

A hearty, thick stew chock-full of in-season summer vegetables and tender chunks of beef

Servings: 6 servings
Ingredients
  • 1 lb. beef stew meat, cut into chunks
  • 4 red potatoes
  • 1 zucchini
  • 4 oz baby portabella or white mushrooms
  • 3 large carrots, peeled
  • 2 c. snap peas
  • 2 medium beefsteak tomatoes; or 1 can (14 oz) diced tomatoes
  • 2 tbsp Worcestershire sauce
  • 1/2 tsp roasted garlic powder
  • 1 tsp. crushed bay leaves
  • 1 tsp. dried thyme
  • 1 tsp. smoked paprika
  • 1/2 tsp. sea salt
  • 1/4 tsp. black pepper
  • 1/8 tsp. allspice
  • 2 1/2 c. beef or chicken broth
  • 1/4 c. all-purpose flour, unbleached
Instructions

  1. Wash and dice all your vegetables into 1 inch chunks.

  2. Line your slow cooker with a liner bag or spray lightly with cooking spray (optional; helps with cleanup).

  3. Add meat and vegetables to the crockpot. Stir to mix and combine.

  4. In a small bowl, measure salt, pepper, garlic powder, paprika, bay leaves, thyme and allspice. Mix thoroughly.

  5. Drizzle Worcestershire over the top of the meat and veggies. Sprinkle seasoning over top and stir to combine. Pour 2 cups of broth on top.

  6. Cover with lid and cook 6-8 hours on low (or 4 hours on high).

  7. After 6 hours or so, whisk together remaining 1/2 c. broth and 1/4 cup flour until smooth. Add to slow cooker and stir gently.

  8. Cook at least 30 more minutes or until the stew has thickened to your liking.