Slow Cooker Beef Stew
This rich, hearty beef stew is perfect for a chilly Fall evening!
Ingredients
- 2 1/2 pounds beef chuck roast, trimmed and cubed
- 1 packet Onion Soup Mix
- 1 small onion, diced
- 1 1/2 cups carrots, cut in 1/2 inch pieces
- 1 pound baby potatoes, halved or quartered
- 4 cups beef broth
- 1 Tablespoon Worcestershire sauce
- 6 ounces tomato paste
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 cup water
- 3 Tablespoons cornstarch
Instructions
- Toss the beef cubes with the dry onion soup mix, and place in the bottom of slow cooker.
- Add in the onion, carrots, potatoes, beef broth, Worcestershire, tomato paste, salt, pepper, rosemary, thyme. Cook on low for 8-9 hours, or high for 4-5.
- About 30 minutes before serving, combine the water and cornstarch, and pour over beef stew. Cook the additional 30 minutes to thicken.