Slow Cooker Beef Stew
Course
Main Dish
Cuisine
American
Ingredients
1-1/2
lbs
potatoes
peeled and cubed
6
medium carrots
cut into 1-inch slices
1
medium onion
chopped
3
celery ribs
chopped
3
Tbsp
flour
1-1/2
lbs
beef stew meat
cut into 1-inch cubes
3
Tbsp
vegetable oil
1
can
tomatoes
diced or stewed, undrained, 14-1/2 oz
1
can
beef broth
1
tsp
ground mustard
1/2
tsp
salt
1/2
tsp
pepper
1
pkg
brown gravy
Instructions
Layer potatoes, carrots, onions, and celery in a 5-qt slow cooker.
Place flour in a large resealable plastic bag.
Add stew meat; seal and toss to coat evenly.
In a large skillet, brown meat in oil in batches.
Place over vegetables.
In a large bowl, combine the tomatoes, broth, dry mustard, salt, pepper, and gravy. Pour over beef.
Cover and cook on high for 1-1/2 hours.
Reduce heat to low; cook 7–8 hours longer or until meat and vegetables are tender (or cook on high for six hours).