Classic Slow Cooker Beef Stew (Printable Version)
Tender beef gently simmered with potatoes, carrots, and a flavorful broth. #beef #slowcooker #comfortfood #hearty #familydinner
# Ingredients:
→ Main Ingredients
01 -
2 pounds beef tips
02 -
1/4 cup sweet onion, peeled and diced
03 -
4 oz carrots, peeled and cut into large chunks (or use baby carrots)
04 -
16 oz potatoes, cut into large bite-sized pieces
05 -
2 tablespoons small tapioca pearls
06 -
2 tablespoons tomato paste
07 -
1 tablespoon sugar
08 -
2 teaspoons herb and garlic seasoning
09 -
1/2 teaspoon salt
10 -
1 1/2 cups beef broth
# Steps:
01 -
Add all ingredients to the slow cooker and stir to combine.
02 -
Cover and cook on high for 4 hours or low for 8 hours.
03 -
Stir thoroughly one more time before serving.
# Notes:
01 -
Store leftovers in an airtight container in the fridge for up to 4 days.
02 -
Freeze cooked stew in single portions for up to 3 months. Let it cool completely before freezing and use freezer-safe containers or zip bags.
03 -
Reheat on the stovetop over medium heat until warmed through, or microwave in short intervals, stirring in between. Add a splash of broth to thin the stew if needed.
04 -
If the stew is too thin, mash a few potatoes directly into the pot or stir in a cornstarch slurry during the last 30 minutes.
05 -
Easily cut the recipe in half for 2 servings or double it for 8-10 servings.
06 -
For a freezer meal prep: chop the vegetables, and combine all ingredients (except the broth) in a freezer bag, press out excess air, and freeze flat. Thaw overnight in the fridge before cooking.