Crockpot Beef Stew
This easy Crockpot Beef Stew recipe is so flavorful with tender chunks of beef, vegetables, seasonings and a thick tasty gravy. Served with Biscuits or crusty bread, it's the ideal warm-up food on a cold night.
Servings: 8
Calories: 456kcal
Ingredients
- 2 pounds beef cut into cubes
- 5 potatoes peeled and cut into even sized cubes
- 1 cup frozen peas
- 1 package dry onion soup mix
- 1 Tbsp garlic minced
- 900 ml beef broth
- 156 ml tomato paste
- 1 Tbsp worcestershire sauce
- 1 tsp dried thyme
- salt and pepper to taste
- 1/4 cup all purpose flour
Instructions
- Add all the ingredients in order to the Crockpot, with the exception of the flour.
- Cook on high for 5 hours (or on low for 8 hours).
- With 20 minutes left in the cook time, remove a cupful of the broth from the slow cooker. Add in the flour and whisk to combine. Then add it back into the slow cooker, and stir to mix. Continue to cook for the last 20 minutes.
- Serve with your choice of sides, and enjoy.
Notes
- Refrigerate leftovers for up to 4 days. Or freeze leftovers for up to 3 months.
- To adjust thickness, add more flour or broth as needed.
Nutrition
Serving: 1g | Calories: 456kcal | Carbohydrates: 34g | Protein: 36g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 653mg | Fiber: 4g | Sugar: 5g