This is one of those rib-sticking, all-in-one meals that gets better as it cooks.
Note: To thicken stew, use three tablespoons of both cornstarch and cold beef stock (or water).
Equipment
- Large skillet
- Slow cooker
Ingredients
- 2 lbs beef stew meat
- 1/4 cup all-purpose flour
- 1 1/2 Tbsp olive oil
- 2 cups beef stock
- 1 (14 oz) can fire-roasted diced tomatoes
- 1.5 lbs Little Potatoes, halved
- 1 medium onion, diced
- 4 stalks celery, diced
- 1 cup baby carrots
- 2 tsp Worcestershire sauce
- 1 tsp balsamic vinegar
- 1 tsp dried oregano
- 1 tsp garlic, minced
- 1 bay leaf
- (To taste) salt and pepper
Instructions
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Step 1
Chop up the celery and onion and slice little potatoes in half.
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Step 2
Heat up the olive oil in a large skillet.
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Step 3
In a bowl, mix the stew meat with flour, salt, and pepper (if using).
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Step 4
Once your oil is super hot, add half of the beef and brown it on both sides. Cook it through—just browning the outside of the meat. This just gives it a lot of flavor. But if you don’t have time for this step, just skip it. Place the first batch of browned beef onto a plate and brown the second batch of beef.
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Step 5
Once all the meat is browned, place it in the bottom of your slow cooker.
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Step 6
Pour in the beef broth, diced tomatoes, Worcestershire sauce, and balsamic vinegar. Give it all a stir.
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Step 7
Then stir in Little Potatoes, celery, onion, and carrots.
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Step 8
Sprinkle oregano minced garlic and bay leaf on top.
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Step 9
Stir again then cover. Cook on low for eight hours.
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Step 10
Once it’s done cooking, whisk together cornstarch with cold water or beef broth.
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Step 11
Pour mixture into the beef stew. Stir well. Cover and switch to the “high” setting. Let it cook on high for another half an hour to thicken up.
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Step 12
Then serve it up with some warm, crusty bread for soaking up those juices. Serve and enjoy!
