Ingredients
Scale
- 2 pounds beef stew meat
- 4 carrots, sliced
- 4 potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons flour (optional, for thickening)
Instructions
- Heat olive oil in a skillet over medium-high heat. Brown the stew meat on all sides for 5-7 minutes.
- Transfer the browned beef to the slow cooker, scraping the tasty bits from the skillet into the pot.
- Add the sliced carrots, diced potatoes, chopped onion, and minced garlic to the slow cooker.
- In a bowl, whisk together the beef broth, Worcestershire sauce, thyme, salt, and pepper. Pour over the meat and veggies.
- If desired, combine flour with a little water to create a slurry and stir into the slow cooker.
- Cover and cook on low for 7-8 hours or high for 4-5 hours until the beef is fork-tender.
- Serve hot, garnished with fresh parsley, if desired.
Notes
Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months. Thaw and reheat when ready to serve.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg