Ingredients
- 2 pounds beef stew meat
- 1/4 cup all purpose flour
- 3 tbsp olive oil
- 2 cups beef stock
- 1 (14.5 oz) can fire roasted diced tomatoes
- 1.5 lb Little Potatoes, sliced in half
- 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 minced garlic
- 1 bay leaf
- salt & pepper, to taste
to thicken stew:
- 3 tbsp cornstarch
- 3 tbsp cold beef stock or water
Instructions
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Chop up the celery and onion.
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Begin heating up the olive oil in a large skillet.
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In a bowl, mix together the stew meat with flour, salt and pepper (if using.)
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Once the oil is super hot, add in half of the beef and brown it on both sides.
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Once all the meat is browned, place it in the bottom of a 6-quart crock pot.
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Pour in the beef stock, diced tomatoes, Worcestershire sauce & balsamic vinegar.
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Give it all a stir.
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Then stir in Little Potatoes, celery, onion and carrots.
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Sprinkle oregano, minced garlic and place bay leaf on top.
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Stir again then cover.
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Cook on low for 8 hours.
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Once it’s done cooking, it’s time to thicken it up with what is called a cornstarch slurry.
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Whisk together cornstarch with cold water or beef broth.
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Pour mixture into the beef stew and stir well.
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Cover and switch to the “high” setting.
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Let it cook on high for another half an hour to thicken up.
Notes
Serve with some crusty bread.