Ingredients

The following ingredients have 4 Servings
  • 3 cube steaks (cut in pieces)
  • 4 medium russet potatoes (diced)
  • 3 medium carrots (diced)
  • 1 medium onion (diced)
  • 1 tsp garlic paste (I like Gourmet Garden)
  • 1 TBSP sugar
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 3 TBSP Worcestershire sauce
  • 2 cups tomato juice
  • 4 cups beef broth
  • 6 ounce tomato paste
  • 2 bay leaves
  • 2 cups peas (frozen)
  • 3 TBSP flour
  • 1/4 cup water
  • cheese for serving

Instruction

  • Cut meat into chunks. Dice vegetables.
  • Add all BEEF STEW INGREDIENTS to the slow cooker.
  • Turn Slow Cooker and cook 4 hours on high or 6-8 hours on low.
  • About 15 minutes before serving mix remove bay leaves.
  • Stir to check teh consistency. To thicken a beef stew make a slurry by adddig flour to a small cup. Add water and stir until smooth. Add to stew and stir to combine.
  • Add frozen peas to the stew and stir. Peas will warm up quickly and still retain that gorgeous fresh green color if they are added at the end of the cooking instead of with the other vegetables. Put lid back on slow cooker and let it sit for about 15 minutes.
  • Check the consistency again. If needed make more flour/water slurry and add it to the stew.
  • Serve with plenty of grated cheese and slices of bread!
  • Store leftovers in the refrigerator. Microwave to reheat later.