Slow Cooker Beef Stew

🧂 Ingredients

• 2 lbs. stew beef

  cut into one-inch cubes
• 4 cups beef broth
• 1 1/4 tsp. ground black pepper
• 1 1/2 tsp. sea salt
• 2 tsp. dried thyme
• 2 tsp. dried oregano
• 2 tsp. dried chives
• 2 tsp. dried parsley
• 2 tsp. dried marjoram
• 2 tsp. dried rosemary
• 2 bay leaves
• 1 lb. petite red potatoes

  washed but unpeeled
• 2 cups sliced carrots
• 1 large green bell pepper

  chopped
• 2 ribs celery

  cut in one-inch pieces
• 8 oz. can sliced mushrooms

  drained
• 29 oz. can petite diced tomatoes
• 1 large onion

  chopped
• 3 cloves garlic

  finely minced
• 3 oz. can tomato paste

  (half of a six-ounce can)
• 1 tbsp. Worcestershire sauce
• 12 oz. bag frozen mixed vegetables

  thawed
• 1/2 cup unbleached all-purpose flour
• 1/4 cup water

  or as needed

Instructions

• 1 Toss stew beef in crockpot with beef broth.
• 2 Cook on low heat about two and a half hours.
• 3 Add seasonings, potatoes, carrots, bell pepper, celery, mushrooms, tomatoes,
  onion and garlic.
• 4 Stir in tomato paste and Worcestershire sauce.
• 5 Cook on low heat about 6 hours, or high heat about 3 hours, or until carrots are
  almost tender.
• 6 Add frozen mixed vegetables and heat through an additional 30 minutes or until
  tender.
• 7 Remove bay leaves.
• 8 Combine flour and water with a whisk until no lumps remain.
• 9 Stir into stew.
• 10 Heat through about 5-10 minutes.
• 11 Serve. 

Nutrition Info