1. In a large zip-lock bag, place stewing beef, salt, pepper and
flour. Shake to coat meat. Put mixture into bottom of slow cooker.
2. Top meat with potatoes, carrots and celery. Combine water ,
Worcestershire sauce and beef broth liquid and pour over meat
and veggies. Add tomatoes and bay leaves. Stir mixture gently
insuring bay leaves are covered.
3. Cover and cook on low 8 hours or until potatoes are tender. 15
minutes before serving, add frozen peas. Stir.
Serve warm with bread or rolls.
Originally Submitted
10/9/2012
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