Slow-Cooker Beef & Vegetable Stew

Est. Cost: $15.00 | $1.88 per person

Estimated cost based on featured sale items only. Does not include common pantry staples (oil, salt, spices, etc.).

Cubed beef braised all day with red potatoes and carrots until the meat gives way at the touch of a fork. The first stew of the season.

Ingredients

Directions

Step 1: Toss the cubed beef with the flour, salt and pepper.

Step 2: Brown it in batches in an oiled skillet over high heat, then transfer to the slow cooker.

Step 3: Add the potatoes, carrots, onion and garlic to the cooker.

Step 4: Pour in the bone broth and tomato paste and tuck in the bay leaf.

Step 5: Cover and cook on low for 7 hours until the beef is fork-tender.

Step 6: Remove the bay leaf, season to taste, and serve in deep bowls.

Chef's Tip: Brown the beef in a skillet before it goes into the cooker, because that crust is where the depth of the stew comes from.

Save by using a big value pack of London broil cubes down into a stew that feeds eight and Serve with crusty bread for the broth.