Slow Cooker Beef StewSubmitted by: MCDIDDLYD
Introduction"Beef stew doesn't get any easier than in a slow cooker. Make it in the morning and leave it unattended until dinner time."
"Beef stew doesn't get any easier than in a slow cooker. Make it in the morning and leave it unattended until dinner time."
1 tablespoon vegetable oil
1 pound beef stew meat
1 (20 ounce) package Simply PotatoesÂ® Diced Potatoes with Onions
1 cup rutabaga, cubed
1 cup baby carrots, cut in half lengthwise
2 stalks celery, coarsely chopped
2 (14 ounce) cans beef broth
1 bay leaf
1 teaspoon dried thyme leaves
3/4 teaspoon salt
1/2 cup water
1/4 cup all-purpose flour
1. Heat oil in 10-inch nonstick skillet over medium-high heat. Add stew meat; cook until browned. Drain grease.
2. In 3 1/2 to 4 quart slow cooker, combine browned meat and all remaining ingredients except water and flour. Cover; cook on LOW 8 to 10 hours.
3. In small bowl, combine water and flour; stir until mixture is smooth. Slowly stir flour mixture into stew. Increase heat to HIGH. Cover; cook 15 minutes or until slightly thickened.
Number of Servings: 6
Recipe submitted by SparkPeople user MCDIDDLYD.
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Member Ratings For This Recipe
Had no bay leaf - added 1 tsp sage instead. Chopped up 4 small- medium potatoes, and 1 medium onion (which I sauted) as I didn't have the canned potatoes with onions. Also stirred in 1/2 cup of tomato sauce leftover from another recipe. Took this to my parents for supper; everyone enjoyed it! - 4/6/11
This was delicious! I didn't put the rutabaga in, and it still turned out great! I plan to make it next time with mushrooms. I would eat about 1 1/2 cups of this for dinner, and my weight actually went down. Ate it with a Corn VitaMuffin. Yummy combination. Pretty healthy and lowfat meal! - 1/19/10