Ingredients
Scale
- 2lbs of cubed stewing beef
- 1 tbsp flour
- 1/4 tsp salt
- 3/4 tsp pepper
- 1 tbsp veg oil
- 1/2 tsp sage
- 1/2 tsp basil
- 1/2 tsp garlic powder
- 25 oz canned whole tomatoes
- 1 tbsp Worcestershire sauce
- 1 tbsp cornstarch
- 1 beef bouillon cube (try to get the reduced sodium kind)
- 3lbs white potatoes, peeled and cubed
- 4 medium carrots, peeled and cut into coins
- 3 medium onions, quartered
Instructions
- Season the beef with salt and pepper and toss with the flour to coat.
- In a skillet with some oil brown up the beef. Don’t cook it all the way though – just brown it.
- Pour your beef and any drippings into the bottom of the slow cooker.
- Add to the slow cooker the remaining ingredients.
- When you add the tomatoes break them up a bit with a spoon.
- Combine all ingredients in the slow cooker so that everything is coated.
- Put the lid on and cook it on Low for 6-8 hours or High for 4-5 hours.
Notes
I use a 5.5 quart slow cooker
