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Best Ever Beef Stew - for the Crock Pot Recipe

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This recipe for Best Ever Beef Stew - for the Crock Pot, by , is from The Lane Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Renee Lane


1 large onion, quartered and thinly sliced
2 medium carrots, peeled and thinly sliced ( or baby carrots cut in 2's or 3's)
2 large russet potatoes, cut into inch cubes
1-1 cup peeled and diced rutabaga (optional)
1 cup fresh green beans, bite size pieces
1 lb beef stew meat chunks
3 cups beef stock
3 Tbsp brown sugar
1 clove garlic crushed
1 bay leaf
tsp salt
tsp thyme
2 tsp Worcestershire sauce
3 Tbsp all purpose flour
1 Tbsp tomato paste

Put everything EXCEPT FLOUR AND TOMATO PASTE into the slow cooker and stir to combine.
Cover and cook on low for 8-9 hours or on high for 4-5 hours
Stir once or twice while it cooks
About 30 minutes before serving, transfer a ladleful (about cup) of broth from the slow cooker to a small mixing bowl. Add flour and tomato paste and whisk until smooth.
Stir flour mixture into the stew and cook for remaining 30 minutes or so.




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