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5 from 1 vote

Easy to Make Beef Stew {In the Slow Cooker!}

This beef stew is hearty, healthy and delicious!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Servings: 6 -8 servings
Calories: 253kcal
Author: Karrie

Ingredients

  • 1 Gallon Freezer Bag
  • 1 1/2 lb Beef Stew Meat Cut into 1 inch pieces
  • 1/2 C All-purpose Flour
  • 2 Tbsp Dried Minced Onion
  • 2 cloves of Garlic finely minced or grated
  • 1 tsp Sea Salt
  • 1/2 Tbsp Brown sugar
  • 1/2 tsp Dried Marjoram
  • 1/2 tsp Dried oregano

Remaining Ingredients : to be added at time of cooking

  • 14 oz Beef Stock
  • 1/2 C Water
  • 1 1/2 C of Carrots cleaned and sliced 1/4” thick, or one (8 oz.) bag of baby carrots, rinsed
  • 1 oz can of Diced Tomatoes undrained, 14 .
  • 1 oz can of Tomato Paste 4 .
  • 2 Tbsp Worcestershire Sauce
  • 1.5 lbs Yukon gold Potatoes cut into 1 inch cubes
  • 1 Cup Frozen Green Beans (optional) or 1 Cup Sliced Mushrooms or additional veggies of your choice

Instructions

  • In a 1 Gallon Freezer bag put Stew Meat, Flour, Dried Minced Onion, Garlic, Salt, Sugar, Marjoram, and Oregano. Shake well, and freeze until ready to use. * remove from freezer and place in fridge the night before it will be going into the crock-pot
  • Eight hours before you want to eat: In a crock-pot, on High, add the contents of your freezer bag, Beef Stock, Water, Carrots, Diced Tomatoes, Tomato Paste, and Worcestershire Sauce, Stir, Cover. Leave to cook.
  • Three hours before serving, wash, peel, cut, and add the potatoes and additional veggies, stir, cover, and cook until potatoes are done. Serve hot.

Nutrition

Serving: 129g | Calories: 253kcal | Carbohydrates: 9.1g | Protein: 35.5g | Fat: 7.2g | Saturated Fat: 2.7g | Cholesterol: 101mg | Sodium: 387mg | Potassium: 477mg | Sugar: 0.9g | Vitamin C: 0.8mg | Calcium: 10mg | Iron: 22mg