Slow Cooker Beef Stew



On a busy night the slow cooker is the answer! From my butcher shop I get 3-4 pounds of lean stew meat, small red potatoes,  a few carrots, one stalk celery, one small onion, 1/2 cup beef broth, 2 tablespoons tomato paste, salt and black pepper, one garlic glove minced. I will always sear the stew meat in olive oil, s & p, then transfer to the slow cooker, cut carrots, celery, peel potatoes, add beef broth, tomato paste, garlic, gently stir place on low heat and cover.

Allow to cook 4-6 hours. The meat will be fork tender. Serve with biscuits and butter!

Enjoy this easy, flavorful dinner.

Cheryl “Cheffie Cooks” Wiser.

4 thoughts on “Slow Cooker Beef Stew

  1. Yes, I certainly like using my slow-cooker, especially for beef stew. Happy Wednesday Cheryl! 🙂

    Liked by 1 person

  2. My culinary mind keeps going back to beef stew and other such dishes since the cold weather is here…finally. Your recipe looks very delicious and just what I want to make now. Happy December.

    Liked by 1 person

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