Helen's slow cooker beef stew


  • Makes4 servings
Helen's slow cooker beef stew



  • 1 lb stewing beef

  • 6 large potatoes, cut into large chunks

  • 4 carrots, cut into medium chunks

  • 1 stalk celery, diced

  • 3 tbsp flour

  • salt

  • black pepper

  • 1/2 can chunked tomatoes, juice removed

  • 1/2 cup water

  • 2 tbps beef broth, or 2 OXO cubes

  • 1 tbsp Worcestershire sauce

  • 3 bay leaves

  • 1 1/2 cups frozen peas


  • 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.

By Helen Williams,

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.

This article was originally published on May 18, 2012

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