Helen’s slow cooker beef stew

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4 servings
Photo: LauriPatterson/iStockphoto

Photo: LauriPatterson/iStockphoto


  • 1 lb stewing beef
  • 6 large potatoes, cut into large chunks
  • 4 carrots, cut into medium chunks
  • stalk celery, diced
  • 3 tbsp flour
  • salt and pepper
  • 1/2 can chunked tomatoes, juice removed
  • 1/2 cup water
  • 2 tbsp beef broth liquid or 2 OXO cubes
  • 1 tbsp Worcestershire sauce
  • 3 bay leaves
  • 1 1/2 cups frozen peas

By Helen Williams, 15minutemom.com

This is a family favourite and a recipe I can make with my eyes closed! My stew recipe leaves the onions out but you can add some diced onion to the mixture if you prefer.


  • In a large zip-lock bag, place stewing beef, salt, pepper and flour. Shake to coat meat. Put mixture into bottom of slow cooker.
  • Top meat with potatoes, carrots and celery.
  • Combine water , Worcestershire sauce and beef broth liquid and pour over meat and veggies. Add tomatoes and bay leaves. Stir mixture gently insuring bay leaves are covered.
  • Cover and cook on low 8 hours or until potatoes are tender. 15 minutes before serving, add frozen peas. Stir.
  • Serve warm with bread or rolls.

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