I found this recipe in Family Fun Fast Family Dinners. It is labeled as Best-Ever Beef Stew. I don’t know if it is the “best” but it is easy to make and delicious so I am all for it. I also love that I can throw everything in the crock pot/slow cooker and have dinner ready that evening. We usually serve this with biscuits.
1 onion, halved and thinly sliced
2 medium carrots, peeled and thinly sliced
2 large potatoes, cut into 1/2 inch chucks
1 pound beef stew-meat chucks
1 bay leaf
1/2 t. dried thyme
1 garlic clove, crushed
3 cups beef stock
2 T. light brown sugar
3/4 t. salt
2 t. Worchestershire sauce
pepper to taste
3 T. flour
2 t. tomato paste
**It also calls for 1 cup fresh green beans (in bite-size pieces) and 1 cup peeled and diced rutabaga but I have never added either item. Instead I have thrown in some frozen green peas.
Place all the ingredients except flour and tomato past into a slow cooker. Stir to combine. Cover and cook on low setting for 8 to 9 hours or on high for 4 to 5 hours, until beef is tender and potatoes are just fork-tender. Stir the stew once or twice while cooking, if possible.
About 30 minutes before serving, transfer a ladle of broth to a small mixing bowl. Add flour and tomato paste, whisking until smooth. Stir mixture into the stew and cook for the remaining half hour.