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).

15 mins
8 hours 30 mins


  • 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


  • Step 1

    Chop up the celery and onion and slice little potatoes in half.

  • Step 2

    Heat up the olive oil in a large skillet.

  • Step 3

    In a bowl, mix the stew meat with flour, salt, and pepper (if using).

  • 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.

  • Step 5

    Once all the meat is browned, place it in the bottom of your slow cooker.

  • Step 6

    Pour in the beef broth, diced tomatoes, Worcestershire sauce, and balsamic vinegar. Give it all a stir.

  • Step 7

    Then stir in Little Potatoes, celery, onion, and carrots.

  • Step 8

    Sprinkle oregano minced garlic and bay leaf on top.

  • Step 9

    Stir again then cover. Cook on low for eight hours.

  • Step 10

    Once it’s done cooking, whisk together cornstarch with cold water or beef broth.

  • 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.

  • Step 12

    Then serve it up with some warm, crusty bread for soaking up those juices. Serve and enjoy!