Calories: 276


  • ▢2 pounds lean stew beef
  • ▢1 teaspoon salt
  • ▢½ teaspoon ground black pepper
  • ▢¼ cup all-purpose flour
  • ▢1-½ cups beef broth
  • ▢½ cup tomato sauce (4 ounces canned)
  • ▢4 medium red potatoes, cut in cubes
  • ▢2 medium onions, sliced into wedges
  • ▢1 cup baby carrots
  • ▢2 cups frozen corn kernels
  • ▢2 cans (about 15 ounces each) cut canned string beans, drained
  • ▢4 cloves garlic, chopped
  • ▢2 sprigs fresh thyme or 1 teaspoon dried thyme leaves, crushed
  • ▢¼ cup chopped fresh parsley


  • Ideal slow cooker size: 6-Quart.
  • Season the beef with salt and pepper, then toss with the flour to coat the meat.
  • Grease the crock pot with nonstick cooking spray.
  • Place the beef in the slow cooker.
  • Stir in the broth, tomato sauce, potatoes, onions, carrots, corn, green beans, garlic and thyme.
  • Cover and cook on LOW for 7 to 9 hours, or until the beef and vegetables are fork-tender.
  • Stir in chopped fresh parsley.
  • Taste and add salt and pepper if necessary.
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