A comforting and flavorful beef stew made in a slow cooker, perfect for a cozy meal.
Prepare the vegetables by peeling and chopping the potatoes, carrots, celery, and onion into bite-sized pieces.
Uniformly sized pieces ensure even cooking.
In a mixing bowl, combine the tomato paste, seasoning salt, black pepper, and water to create a broth.
Mix thoroughly to dissolve the tomato paste completely.
Place the beef stew meat, prepared vegetables, garlic, and bay leaves into the slow cooker.
Layer the ingredients evenly for consistent cooking.
Pour the prepared broth over the ingredients in the slow cooker.
Ensure all ingredients are submerged for even cooking.
Cover and cook on low heat for 8 hours or until the beef is tender and the vegetables are cooked through.
Avoid opening the lid frequently to maintain the cooking temperature.
Mix the flour with a small amount of water to create a slurry, then stir it into the stew to thicken the broth.
Add the slurry gradually while stirring to prevent lumps.
Cook on high heat for an additional 15 minutes to thicken the stew.
Stir occasionally to ensure even thickening.
Remove the bay leaves before serving.
Bay leaves are not edible and should be discarded.
Serve the stew hot, garnished with fresh parsley if desired.
Pair with crusty bread for a complete meal.
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