Country Beef Stew Slow-Cooker

An old-fashioned beef stew made with ease in your slow-cooker.


  • 2 pounds boneless beef cut for stew
  • All-purpose flour for coating
  • 2 tablespoons vegetable oil, plus more as needed
  • 4 medium carrots, peeled and cut in 1-inch pieces
  • 2 stalks celery, cut in 1-inch pieces
  • 1 large onion, sliced
  • 6 tablespoons flour
  • 2 tablespoons Kitchen Accomplice Beef Broth Concentrate or 4 tablespoons Kitchen Accomplice Organic Beef Bone Broth Concentrate dissolved in 3 cups hot water
  • 4 tablespoons tomato paste
  • 3 large red potatoes, cut in 1 1/2-inch pieces
  • 2 bay leaves
  • 2 teaspoons dried thyme
  • Salt and ground black pepper


Coat the beef with flour and pat off the excess. Heat the oil over medium heat in a large, heavy pan. Add the beef and cook, turning to brown all sides, 8 to 10 minutes. Remove beef from the pan and transfer it to a 6- to 8-quart slow-cooker. 

Add the carrots, celery, and onion to the pan, along with more oil if necessary. Cook, stirring occasionally, for 4 to 5 minutes. Stir in the 6 tablespoons of flour. Add the reconstituted Kitchen Accomplice Beef Broth Concentrate or Beef Bone Broth Concentrate, stirring to loosen browned bits from the pan, and bring to a simmer. Whisk in the tomato paste.

Pour the broth/vegetable mixture over the beef in the slow cooker. Add the potatoes, bay leaves, and thyme and stir to combine.

Cover and cook on high for 4 to 5 hours or on low for 7 to 9 hours. 

Transfer the beef and vegetables to a serving platter. Discard the bay leaves and season the remaining sauce in the slow-cooker with salt and pepper to taste. Pour the sauce over beef and vegetables to serve.

Serves 6.

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