Ingredients

The following ingredients have 1 Servings
  • 1-2 Tablespoons olive oil
  • 1-2 pounds stewing beef (, cut into large 1-inch chunks)
  • 1 teaspoon Kosher salt (, more to taste)
  • 1/2 teaspoon fresh cracked black pepper (, more to taste)
  • 32 ounces beef stock (, or broth)
  • 2-3 Tablespoons tomato paste
  • 2 Tablespoons Worcestershire sauce
  • 2-3 teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • 1 small onion (, diced)
  • 1 pound baby potatoes (, quartered)
  • 4 carrots (, peeled and diced into 1-inch pieces)
  • 4 celery ribs (, sliced thin)
  • 2 bay leaves
  • 2-4 Tablespoons all-purpose flour

Instruction

  • Heat olive oil in large heavy saute pan or stock pot. Season beef with salt and pepper and then add to pan. Cook in 2 batches, until browned on all sides, about 3-5 minutes per batch. Put the meat in the bottom of your slow cooker.
  • Add the beef stock, tomato paste and worcestershire sauce to the pot. Add the Italian seasoning and garlic powder. Simmer for a couple minutes and scrape the bottom of the pan to get the bits. Pour the liquid from the pan into the slow cooker with the beef.
  • Add the onion, potatoes, carrots and celery to the slow cooker. Place the bay leaves on top. Cover and cook on low for 6-8 hours or 3-4 hours on high heat. Salt and pepper to taste.
  • In a small bowl whisk together the flour and 1/2 cup stew broth. Add more flour for a thicker stew. Then pour back into the slow cooker and cook an additional 30 minutes. Salt and pepper to taste.
  • Serve while warm. Add fresh herbs on top if desired.