Wednesday, September 29, 2010

Beef Stew (Slow Cooker)

After the kids went to bed tonight I sat down, watched a little Extra, made lunches, sorted Little People back into their appropriate bins and loaded up my slow cooker with all of the ingredients needed to make tomorrow night's dinner, beef stew.  I love this beef stew recipe.  It is one of our favorites during the fall and winter seasons.  It took me about 15 minutes to chop and peel the veggies and another 5 minutes to wash the cutting board, knife and measuring cup I used!  Quick, easy and SO yummy!  In the morning I will take the slow cooker insert out of the fridge and turn it on low for 8-10 hours!  The addition of cornstarch in the last hour thickens it up nicely.  

Beef Stew (Slow Cooker)

2 pounds beef stew meat
1 medium onion, chopped
4-5 medium red potatoes, peeled and quartered 
1/2 lb green beans
4 large carrots, chopped
1 quart beef broth
1 cup dry red wine
2 tablespoons tomato paste
¼  teaspoon dried thyme
1 bay leave
1 teaspoon salt
¼ teaspoon ground black pepper
3 garlic cloves, minced
2 t worcestershire sauce
2 tablespoons cornstarch
2 teaspoons cold water

1.  Combine beef and the next 13 ingredients in a slow cooker.
2.  Cover and cook on LOW for 8-10 hours.
3.  Whisk together cornstarch and water. Stir into stew.
4.  Cover and cook on high 1 hour or until stew is thickened.


  1. Jaime:
    Love this recipe! I especially love the wine glass in the photo!

  2. Thanks!!! It's super yummy! My house smells so good today! Notice the bottle of red for cooking and the glass of white for drinking :)