Ingredients

The following ingredients have 6 Servings
  • 2 pounds beef stew meat
  • 1/4 cup all­ purpose flour
  • 3 tablespoons olive oil, canola or vegetable
  • 2 cups beef stock
  • 14.5 ounce can fire ­roasted diced tomatoes
  • 1.5 pounds little potatoes, (sliced in half or quarters (depending on how large they are))
  • 1 medium onion, (diced)
  • 4 stalks celery, (diced)
  • 1 cup baby carrots
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon dried oregano
  • 1 teaspoon minced garlic
  • 1 bay leaf
  • salt and pepper, (to taste)
  • 3 tablespoons cornstarch
  • 3 tablespoons water or beef stock

Instruction

  • Heat up oil in a large skillet (or if you have a slow cooker with a sauté option - turn it on high).
  • In a bowl, mix together the stew meat with flour, salt and pepper.
  • Once the oil is super hot, add in half of the beef and brown it on both sides.
  • Once all the meat is browned, place it in the bottom of a 6-quart crock pot.
  • Pour in the beef stock, diced tomatoes, Worcestershire sauce & balsamic vinegar. Stir well.
  • Then stir in diced potatoes, celery, onion and carrots.
  • Sprinkle oregano, minced garlic and place bay leaf on top. Stir again then cover.
  • Cook on low for 8 hours.
  • Once it's done cooking, make the thickening slurry. Whisk together cornstarch with cold water or beef broth.
  • Pour mixture into the beef stew and stir well. Cover and switch to the "high" setting.
  • Let it cook on high for another half an hour to thicken up. Then serve!