Ingredients
Meat and Coating
- 2 pounds beef stew meat (cut into 1 inch cubes)
- ¼ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon pepper
Vegetables and Flavorings
- 3 cloves garlic (minced)
- 1 teaspoon paprika
- 2 Tablespoons Worcestershire sauce
- 1 yellow onion (diced)
- 3 Yukon gold or red potatoes (peeled and diced)
- 4 carrots (peeled and sliced)
Liquids
- 2 ½ cups beef broth
- 8 ounces tomato sauce
Instructions
- Coat the Meat: In a gallon size zip lock bag, combine the all-purpose flour, salt, and pepper. Add the beef stew meat cubes to the bag, seal, and shake until all pieces are evenly coated with the flour mixture. Transfer the coated meat to the crock pot.
- Add Remaining Ingredients: To the crock pot, add minced garlic, paprika, Worcestershire sauce, beef broth, tomato sauce, diced yellow onion, peeled and diced potatoes, and peeled and sliced carrots. Stir everything together to combine well.
- Cook Low and Slow: Cover the crock pot with its lid and cook the stew on the low setting for 8 to 10 hours, allowing the beef to become tender and the flavors to meld beautifully.
Notes
- For thicker stew, mix a tablespoon of cornstarch with cold water and stir it into the stew during the last 30 minutes of cooking.
- Use Yukon gold potatoes for a creamier texture or red potatoes to keep their shape better.
- Beef stew meat is best when cut into uniform 1-inch cubes to ensure even cooking.
- This recipe can be doubled and cooked in a larger crock pot for more servings.
- Leftovers keep well refrigerated for up to 3 days and can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Stew
- Method: Slow Cooking
- Cuisine: American
