Slow Cooker Beef Stew

from ButterYum
serves 6-8 (fits a 4-qt crock pot)


  • 2 pounds beef stew meat, cut into 1-inch cubes (I used chuck)
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2-3 cloves garlic, minced
  • 1 bay leaf
  • 1 teaspoon paprika
  • 1 teaspoon Worcestershire sauce
  • 1 onion, chopped
  • 1 1/2 cups beef broth
  • 3 potatoes, diced (waxy potatoes are best - red, white, Yukon gold)
  • 4 carrots, sliced
  • 1 stalk celery, chopped


  1. Place cubed beef in crock pot (no need to brown it first).
  2. Combine the flour, salt, pepper, and paprika; pour over beef and stir to coat.
  3. Add garlic and bay leaf. Now add the carrots, celery, and potatoes.
  4. Lastly, combine the Worcestershire, onions, beef broth; pour over the veggies. Don't be alarmed that the liquid is only a couple of inches deep (don't add additional liquid - there will be plenty when the dish is done).
  5. Cover and cook on low for 10-12 hours, or on high for 4-6 hours. Add salt and pepper to taste.
  6. Serve over rice or buttered noodles.  Enjoy!