Slow-Cooker Beef Stew with Rice

Easy as 1, 2 ,3. Place everything in slow cooker in the morning, and by the afternoon there will be a hit on the table: beef stew! MORE + LESS -

cups Progresso™ beef broth (from 32-oz carton)

tablespoon all-purpose flour

lb beef stew meat

onion, finely chopped

cups (8 oz bag) ready-to-eat baby-cut carrots

medium red potatoes (1 lb), washed and cut in 1-inch cubes

can (14.5 oz) tomatoes, undrained

bay leaves

1/2

teaspoon dried thyme leaves

1/2

teaspoon dried marjoram leaves

teaspoon salt

cups cooked white rice

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1

Spray 4- to 5-quart slow cooker with cooking spray.
2

In small cup, place 1/4 cup of the broth; dissolve flour in broth. Add all ingredients to slow cooker except rice.
3

Cover; cook 3 1/2 to 4 hours on High heat setting. Remove bay leaves.
4

Serve over rice.

Serve with lime wedges.
Ask your butcher for an affordable beef stew meat. Slow cooker infuses flavor while cooking any meat cut deliciously.
If using fresh marjoram or thyme leaves, 1/2 teaspoon dried leaves equals 1 1/2 teaspoons fresh leaves.
If using a round 4 1/2-quart slow cooker, it might take 1 hour longer. The 5-quart oval will take the same time as step 3.