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
Satisfying Beef Stew Recipe photo by Taste of Home
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.