Slow Cooker Beef Stew Recipe

**Ingredients:**

– 2 pounds beef stew meat, cut into bite-sized pieces
– 4 cups beef broth
– 1 cup water
– 1 can (14.5 oz) diced tomatoes
– 4 medium potatoes, peeled and diced
– 4 carrots, peeled and sliced
– 1 cup frozen peas
– 1 cup corn kernels
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 tablespoons tomato paste
– 1 tablespoon Worcestershire sauce
– 2 teaspoons salt
– 1 teaspoon black pepper
– 1 teaspoon dried thyme
– 1 teaspoon paprika
– 2 bay leaves
– 2 tablespoons olive oil
– 2 tablespoons flour (optional, for thickening)

**Instructions:**
1. In a large skillet, heat the olive oil over medium-high heat. Add the beef stew meat and brown on all sides.
2. Transfer the browned beef to the slow cooker. Add the beef broth, water, diced tomatoes, potatoes, carrots, onion, garlic, tomato paste, Worcestershire sauce, salt, pepper, thyme, paprika, and bay leaves.
3. Stir to combine, cover, and cook on low for 7-8 hours or on high for 4-5 hours, until the beef and vegetables are tender.
4. About 30 minutes before serving, add the frozen peas and corn. Stir to combine.
5. If you prefer a thicker stew, mix 2 tablespoons of flour with a little water to create a slurry, and stir it into the stew. Let it cook for an additional 15-20 minutes to thicken.
6. Remove the bay leaves before serving. Enjoy your hearty beef stew!

### Instant Pot Beef Stew Recipe

**Ingredients:**
– 2 pounds beef stew meat, cut into bite-sized pieces
– 4 cups beef broth
– 1 cup water
– 1 can (14.5 oz) diced tomatoes
– 4 medium potatoes, peeled and diced
– 4 carrots, peeled and sliced
– 1 cup frozen peas
– 1 cup corn kernels
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 tablespoons tomato paste
– 1 tablespoon Worcestershire sauce
– 2 teaspoons salt
– 1 teaspoon black pepper
– 1 teaspoon dried thyme
– 1 teaspoon paprika
– 2 bay leaves
– 2 tablespoons olive oil
– 2 tablespoons flour (optional, for thickening)

**Instructions:**
1. Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the beef stew meat and brown on all sides.
2. Add the chopped onion and garlic to the pot and sauté for a few minutes until the onion is translucent.
3. Add the tomato paste and stir to coat the beef and onions.
4. Pour in the beef broth, water, diced tomatoes, potatoes, carrots, Worcestershire sauce, salt, pepper, thyme, paprika, and bay leaves. Stir to combine.
5. Close the lid and set the Instant Pot to “Pressure Cook” on high for 35 minutes.
6. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
7. Open the lid and add the frozen peas and corn. Stir to combine.
8. If you prefer a thicker stew, set the Instant Pot to “Sauté” mode and mix 2 tablespoons of flour with a little water to create a slurry. Stir it into the stew and cook for an additional 5-10 minutes to thicken.
9. Remove the bay leaves before serving. Enjoy your delicious beef stew!

Feel free to adjust the seasoning and ingredients to suit your taste!