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).
- Large skillet
- Slow cooker
- 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
Chop up the celery and onion and slice little potatoes in half.
Heat up the olive oil in a large skillet.
In a bowl, mix the stew meat with flour, salt, and pepper (if using).
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.
Once all the meat is browned, place it in the bottom of your slow cooker.
Pour in the beef broth, diced tomatoes, Worcestershire sauce, and balsamic vinegar. Give it all a stir.
Then stir in Little Potatoes, celery, onion, and carrots.
Sprinkle oregano minced garlic and bay leaf on top.
Stir again then cover. Cook on low for eight hours.
Once it’s done cooking, whisk together cornstarch with cold water or beef broth.
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.
Then serve it up with some warm, crusty bread for soaking up those juices. Serve and enjoy!