Slow Cooker Beef Stew
Save RecipeIngredients
- 2 lbs stew meat
- 1 medium onion chopped
- 2 celery ribs, sliced
- 2 cups baby carrots
- 5 small red potatoes cut into bite size pieces (leave the skin on!)
- 3 cloves garlic, minced
- 6 oz can tomato paste
- 1 Tbsp dried parsley
- 1 tsp oregano
- 32 oz beef broth
- 1/4 cup flour
- 1/4 cup cold water
- 1 cup frozen peas
- salt & pepper to taste
Instructions
Place stew meat, onions, celery, carrots, potatoes, garlic, tomato paste, parsley, oregano, and beef broth into your slow cooker. Cook on low for 8 -10 hours. 1 hour before serving mix together cold water and flour. Add to slow cooker along with frozen peas. Allow to cook for 1 more hour. Salt and pepper to taste. Serve.
Combine all ingredients except for beef broth, peas, cornstarch and water to a gallon freezer bag. Label, date, add cooking instructions, and freeze laying flat. Allow to thaw for 24 hours in the refrigerator before cooking. Pour ingredients in slow cooker. Add beef broth. Cook on low for 8 -10 hours. 1 hour before serving mix together cold water and flour. Add to slow cooker along with frozen peas. Allow to cook for 1 more hour. Salt and pepper to taste. Serve.
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