Lunch: Slow-Cooked Family-Favorite Beef Stew

Nothing says “home cooking” like a bowl of classic, comforting beef stew. Our easy beef stew recipe simmers in the slow cooker all day, so you can come home to a Sunday dinner-worthy meal any night of the week.

Ingredients

1 1/2 lb beef stew meat, cut into 3/4-inch cubes
5 tablespoons all-purpose flour, divided
1 lb small (2 1/2 to 3-inch) red potatoes, quartered
1 1/2 cups frozen pearl onions (from 16-oz package)
1 bag (1 lb) ready-to-eat baby-cut carrots
1 jar (12 oz) beef gravy
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained

Instructions

On waxed paper, sprinkle beef with 2 tablespoons flour, 1 teaspoon salt and 1/2 teaspoon pepper; toss to coat. In 10-inch skillet, heat about 1 tablespoon of oil over medium-high heat. Add coated beef; cook and stir 4 to 6 minutes or until browned, stirring occasionally.
In 4- to 6-quart slow cooker, layer potatoes, onions and carrots. Add browned beef; sprinkle with any remaining flour mixture. Top with gravy and tomatoes.
Cover; cook on Low heat setting 8 to 10 hours.
Before serving, in small bowl, blend 3 remaining tablespoons flour with 1/4 cup cold water. Stir into stew. Increase heat setting to High; cover and cook 10 minutes longer or until thickened.

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