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4 cups water
4 teaspoons Herb Ox® cold-water-dissolve granulated beef bouillon
2 tablespoons olive oil
2 pounds beef stew meat, cut into 1-inch cubes
Kosher salt and freshly ground black pepper, to taste
1 pound baby red potatoes, quartered
2 carrots, cut into 1-inch-thick slices
1 onion, chopped
3 cloves garlic, minced
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon thyme
1 dried rosemary
1 teaspoon smoked paprika
2 bay leaves
¼ cup flour
2 tablespoons chopped fresh parsley leaves, if desired


  1. Dissolve bouillon in water.

  2. Heat oil in large heavy skillet over medium-high heat. Add beef. Cook 2 to 3 minutes or until browned. Season to taste with salt and pepper.

  3. In 6-quart slow cooker, place beef, potatoes, carrots, onion and garlic. Stir in bouillon mixture, tomato paste, Worcestershire, thyme, rosemary, paprika and bay leaves; season with salt and pepper.

  4. Cover and cook on low heat for 7 to 8 hours or high heat for 3 to 4 hours.

  5. In small bowl, whisk together flour and ½ cup stew broth. Stir flour mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes or until thickened.

  6. Serve garnished with parsley, if desired.

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