Classic Beef Stew Recipe: Hearty & Flavorful

Favorite Beef Stew

YIELD Makes 6 to 8 servings

INGREDIENTS

3 carrots, cut lengthwise into halves, then cut into 1-inch pieces 3 stalks celery, cut into 1-inch pieces 2 large potatoes, peeled and cut into 1/2-inch pieces 1‑1/2 cups chopped onions 3 cloves garlic, chopped 4‑1/2 teaspoons Worcestershire sauce 3/4 teaspoon dried thyme leaves 3/4 teaspoon dried basil 1/2 teaspoon black pepper 1 bay leaf 2 pounds beef for stew, cut into 1-inch pieces 1 can (14-1/2 ounces) diced tomatoes, undrained 1 can (14-1/2 ounces) reduced-sodium beef broth 1/2 cup cold water 1/4 cup all-purpose flour

PREPARATION:

Slow Cooker Directions

1. Layer ingredients in slow cooker in the following order: carrots, celery, potatoes, onions, garlic, Worcestershire sauce, thyme, basil, pepper, bay leaf, beef, tomatoes with juice and broth.
2. Cover and cook on LOW 8 to 9 hours.
3. Remove beef and vegetables to large serving bowl; cover and keep warm. Remove and discard bay leaf. Increase heat to HIGH. Blend water and flour in small bowl until smooth. Add 1/2 cup cooking liquid; mix well. Stir flour mixture into slow cooker. Cover and cook 15 minutes or until thickened. Pour sauce over meat and vegetables. Serve immediately.

This recipe appears in: Stews NUTRITIONAL INFORMATION: Serving Size: 1/6 of stew Fiber 3 g Carbohydrate 29 g Cholesterol 95 mg Total Fat 8 g Calories from Fat 20 % Calories 364 Protein 43 g Sodium 279 mg DIETARY EXCHANGE: Meat 4-1/2 Vegetable 2 Starch 1