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Satisfying Beef Stew

This beef stew is so hearty and tastes even better the next day—if there are leftovers! It goes great with corn bread or any crusty loaf. —Abbey Mueller, Enid, Oklahoma
  • Total Time
    Prep: 30 min. Cook: 6 hours
  • Makes
    8 servings

Ingredients

  • 2 tablespoons canola oil
  • 2 pounds beef stew meat
  • 1 medium onion, chopped
  • 1/4 cup all-purpose flour
  • 2 cups water, divided
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon pepper
  • Dash ground cloves
  • 2 bay leaves
  • 3/4 pound potatoes (about 3 medium), peeled and cubed
  • 3 medium carrots, sliced
  • 2 cups frozen corn (about 10 ounces), thawed
  • 1-1/2 cups frozen cut green beans (about 6 ounces), thawed
  • 1 can (15 ounces) Italian tomato sauce

Directions

  • In a large skillet, heat oil over medium heat; brown beef in batches. Transfer to a 5-qt. slow cooker.
  • In same pan, cook and stir onion until lightly browned. Add to beef. In a small bowl, mix flour and 1/2 cup water until smooth; add to slow cooker. Stir in the remaining ingredients and water.
  • Cook, covered, on low until meat and vegetables are tender, 6-8 hours. Discard bay leaves.
Nutrition Facts
1 cup: 330 calories, 12g fat (3g saturated fat), 70mg cholesterol, 680mg sodium, 32g carbohydrate (5g sugars, 4g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1 fat.

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