When I discovered beef stew and Carne con papas were similar, I knew I had to make the original, traditional beef stew to get a full idea of what it was like. I could not imagine liking it more than my Cuban version, but boy was it good. So good in fact, I now make that more often than that meal I grew up on. It is delicious, hearty and does not need to be served over a bed of rice, that’s for sure!
Check out what our friends over at Chef In Training had to say about this dish:
“This Slow Cooker Beef Stew is loaded with yummy vegetables and flavor. My family had nothing but the best praises for this recipe! It is hearty and delicious.”
Yes, I so agree! Even though it is filled with veggies, it will be a kid approved recipe and delicious because of all the amazing flavors. Your family will also be praising this one!
Ingredients
3½ lbs stew meat
3 teaspoons salt
½ teaspoon pepper
2 cups chopped onions
4 cups Swanson beef broth
2 Tablespoons tomato paste
2 cups chopped carrots
4 cups cubed potatoes
1 bay leaf
1 teaspoon McCormick thyme
4 cloves garlic, minced
1 Tablespoon Worcestershire sauce
2 cubes beef bouillon
2 cups frozen peas
Instructions
Spray slow cooker with cooking spray.
Add all ingredients expect for peas and stir.
Cook on low for 6-8 hours.
Remove bay leaf.
Add peas to stew 10 minutes before serving for firmer peas. For less firm peas, add the peas 20-30 minutes before.
For thicker stew, combine 4 Tablespoons water with 2 Tablespoons mesa flour (or regular flour) in a small bowl. Stir into stew 10 minutes before serving.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Add any other veggies you’d like in this one
Thanks again to Chef In Training for this amazing recipe.