Slow Cooker Beef Stew
Hearty and healthy beef stew made with chunks of tri tip, potatoes, carrots and celery cooked low and slow giving you one delicious stew!
Ingredients
- 1 ½ lbs. Tri Tip Roast** cut into cubes (see notes)
- 3 tablespoon All-Purpose Flour
- 2 Large Carrots peeled, diced
- 2 Celery Ribs diced
- 2 ½ cups Beef Broth
- 2 Russet Potatoes peeled, diced
- 2 tablespoon Red Wine Vinegar
- 1 Small Red Onion diced
- 4 Garlic Cloves minced
- 1 tablespoon Worcestershire Sauce
- 1 cup Tomato Sauce
- ¼ teaspoon Dried Thyme
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- ¼ cup Parmesan Cheese grated
Instructions
- Add chunks of beef in a bowl with the flour and toss to fully coat. Add beef to the slow cooker. Sprinkle chopped veggies on top of the beef chunks.
- In a large bowl, whisk together beef broth, red wine vinegar, tomato sauce, Worcestershire sauce, thyme, salt, pepper, parmesan cheese and minced garlic. Pour sauce over beef and veggies and stir to combine.
- Place lid on slow cooker and cook on low heat for 7 hours or on high heat for 4 hours.
- When done, meat and veggies will be tender. Serve with bread and a sprinkle of parmesan cheese. Enjoy!
Notes
**I used a boneless tri-tip roast cut into 1 inch cubes. You can also use "beef stew meat" which is already cut up for you. Chuck roast or London broil would also work great in this recipe.
Tried this recipe?LET US KNOW how it was!