Easy Slow Cooker Beef Stew

from an old newspaper clipping


1 lb. stew beef, defrosted & cut into small pieces

1 medium sweet onion, roughly chopped

2 large carrots, thinly sliced diagonally

4 small potatoes, peeled and chopped into 1” cubes

½ cup garden peas

2 stalks celery, thinly sliced

3 c. beef broth

1 (8 oz.) can tomato sauce

1-2 teaspoons freshly ground pepper

* 3 tablespoons instant mashed potatoes (optional -- for thickening stew)


Add all ingredients to slow cooker. Cook on high for 4 hours, on low for 8 hours. There is no need to brown stew beef & vegetables beforehand (although some people prefer to do this!)