Ingredients
Scale
- 1.5 to 2 pounds of Beef Stew Meat (or Beef Tips)
- 1 small Onion, chopped
- 1.5 cups fresh Mushrooms or 2 cans of mushrooms
- 4–5 large Carrots, chopped into hearty chunks
- 3–4 baking Potatoes, quartered
- 2 stalks of Celery, sliced medium
- 3 cups Beef Broth
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1 teaspoon dried Thyme
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon Garlic Powder or Garlic Salt
- 1–2 tablespoons of Cornstarch (for thickening), mix with cold water
Instructions
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Place chopped onion in the bottom of the slow cooker.
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Add mushrooms over the onions.
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Layer beef stew meat on top of the mushrooms.
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Add carrots, potatoes, and celery over the beef.
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In a separate container, mix beef broth, Worcestershire sauce, salt, pepper, thyme, and garlic powder.
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Pour the broth mixture evenly over the ingredients in the slow cooker.
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Cover and cook on LOW for 6–7 hours or HIGH for 4–5 hours, until beef is tender and vegetables are cooked through.
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Mix 1–2 tablespoons of cornstarch with cold water to create a slurry.
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Stir the slurry into the stew during the last 30 minutes of cooking to thicken the broth.
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Remove lid, stir gently, and serve hot.
- Prep Time: 20 minutes
- Cook Time: 5-6 hours
- Category: Main Dish
- Method: CrockPot
- Cuisine: American
