** I made this last night and it was the best beef stew recipe I have had in a while. It is easy and the slow cooker does all the work! **
1 large onion
2 medium carrots, peeled and thinly sliced
2 large potatoes, cut into 1/2 inch chunks
1 cup fresh green beans, cut into bite sized pieces
1 pound sew meat- beef chunks
1 bay leaf
1 tsp. fresh thyme
1 clove garlic, crushed
3 cups beef stock
2 TBS. light brown sugar
3/4 tsp. salt
2 tsp. Worcestershire sauce
pepper to taste
3 TBS four
2 tsp. tomato paste
Put all the ingredients except for the four and tomato paste into the slow cooker and stir to combine.
Cover and cook on low for 8-9 hours or high for 4-5 hours until the beef is tender and potatoes are fork tender.
Stir the stew once or twice as it cooks, if possible
30 minutes before serving, transfer a ladle full of broth to a small mixing bowl
Add the flour and tomato paste, whisk until smooth, then stir the mixture back into the stew and cook for the remaining 30 minutes.
Cooks Tips: First of all, I found this strew to be good but bland with only the 3/4 tsp of salt, so you might want to add more to your liking. Although if you are on a low sodium diet it is perfect! I also used frozen green beans instead of fresh, just add them in with the flour and tomato paste mixture and let them cook for the last 30 mins, so they won’t be mushy. I also served with Croissant rolls, but you could serve with your favorite bread.