Description

This sweet and sour beef stew is the beef stew of my childhood. And bonus: it is a slow cooker recipe and who doesn’t love that?!

Ingredients

Scale

2 1/2 to 3 pounds beef chuck roast, cut into chunks

4 carrots, peeled and roughly chopped

1 yellow onion, peeled and roughly chopped

1 green bell pepper, roughly chopped

1 15 ounce can tomato sauce

1/2 cup water

1 teaspoon beef bouillon

1 1/2 teaspoons kosher salt

1 tablespoon dried parsley

1 tablespoon Worcestershire sauce

1/4 cup brown sugar

1/4 cup apple cider vinegar

Instructions

Combine all ingredients in the slow cooker. Mix well to combine. Cook on low for 5 to 6 hours.

Notes

If you want to get rid of excess liquid fat before serving, ladle broth/liquid into a gravy separator. Put it in the fridge for 30 minutes so the fat will rise to the top. Pour the broth back in the stew and discard the fat.

Prep Time: 10
Cook Time: 6 hours
Category: soups and stews
Method: slow cooker

Keywords: beef stew, slow cooker