Slow Cooker Beef Stew
Ingredients:
900 g beef stew meat, cut into bite-sized pieces
4 medium potatoes, peeled and diced
3 carrots, sliced
2 celery stalks, sliced
1 small onion, diced
3 cloves garlic, minced
720 ml beef broth
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
1 tsp paprika
1 tsp salt
½ tsp black pepper
2 tbsp cornstarch
2 tbsp water
1 tbsp chopped fresh parsley (for garnish)
Directions:
Preheat the slow cooker by turning it on to the Low setting.
Add the beef, potatoes, carrots, celery, onion, and garlic to the slow cooker.
In a bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, paprika, salt, and black pepper. Pour over the beef and vegetables.
Cover and cook on Low for 7–8 hours or High for 4–5 hours, until the beef is tender.
Mix the cornstarch and water, then stir it into the stew. Cook for 15–20 minutes more until the stew thickens.
Stir well to combine all the ingredients.
Garnish with fresh parsley and serve warm with crusty bread or dinner rolls.