Beef stew. Perfect for a chilly November afternoon!

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  • 2 pounds beef stew meat, cut into 1-inch pieces
  • ¼ cup all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 ½ cups beef broth
  • 4 medium carrots, sliced
  • 3 medium potatoes, diced
  • 1 medium onion, chopped
  • 1 stalk celery, chopped
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon ground paprika
  • 1 clove garlic, minced
  • 1 large bay leaf


  1. Place the beef stew meat in the slow cooker.
  2. In a small bowl, mix the flour, salt, and ground black pepper together. Pour this mixture over the meat and stir until the meat is coated.
  3. Add beef broth, sliced carrots, diced potatoes, chopped onion, chopped celery, Worcestershire sauce, ground paprika, minced garlic, and the large bay leaf. Stir to combine all the ingredients.
  4. Cover the slow cooker and cook until the beef is tender enough to cut with a spoon. You can cook it on the Low setting for 8 to 12 hours, or on the High setting for 4 to 6 hours.

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