Yet another recipe where the magical slow cooker does the work. What's not to love? I actually went through several recipes before just deciding to adapt several ideas into the one combination that I liked. Add some yummy bread for dunking and enjoy!
Hearty Beef Stew
2-2.5 lbs cubed rump roast, or stew meat
3 medium yellow potatoes
1/2 lb baby carrots
1/4 cup flour
3 cans chicken broth, approx. 5 cups (I know, I know... but I don't like beef broth.)
2 Tbsp. tomato paste
2 Tbsp. Worchestershire sauce
2 cloves minced garlic
2 t. onion powder
2 t. dried thyme
1 bay leaf
1 cup frozen peas
1 cup frozen spinach
salt & pepper to taste
Mix together meat, potatoes, carrots and flour in slow cooker. Separately mix together broth, tomato paste, Worchestershire sauce, garlic, onion powder, thyme, salt and pepper. Pour broth mixture over the meat mixture. Add bay leaf and cook on low 8 hours. Add peas and spinach, continue cooking on low another hour. (Make sure to take out the bay leaf at the end before serving!)
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