Slow Cooker Beef Stew

495 min · Serves 6

Based on a recipe from Montana State University Extension Service, via USDA MyPlate Kitchen

What goes in

• 2 lbstew meat
• ¼ cupall-purpose flour
• salt and pepper (optional)
• 2 cupswater
• 9.9 mlbeef bouillon
• 1garlic clove
• 3carrots
• 3potatoes
• 1onion
• 1celery stalk
• herbs (bay leaf, basil, oregano) (optional)

How to cook it

1. Place the cubed stew beef into the slow cooker insert.
2. Whisk the flour with the salt and pepper in a small bowl, sprinkle over the meat, and toss until the cubes are coated.
3. Tumble in the carrots, potatoes, onion, celery, minced garlic, bouillon, water, and chosen dried herbs, stirring everything together.
4. Cover with the lid and cook on Low for 8 to 10 hours, or on High for 4 to 6 hours.
5. Give the stew a complete stir and pick out the bay leaf, if included, prior to serving.

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