Helen's slow cooker beef stew

  • Makes4 servings
Helen's slow cooker beef stew

LauriPatterson, istock.com


  • 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, 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.