Crock Pot Beef Stew

beef

🥗Healthier: lean cuts of beef

💰Cheaper: pork

Pork is often less expensive and can be a leaner option.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: white potatoes

Sweet potatoes are more nutritious.

Heat up 3 Tablespoons olive oil, canola or vegetable 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 2 pounds beef stew meat, 1/4 cup all­ purpose flour and salt and pepper, to taste.

Once the oil is super hot, add in half of the coated stew meat and brown it on both sides. Remove and continue with the rest of meat.

Once all the meat is browned, place it in the bottom of a 6-quart crock pot.

Pour in 2 cups beef stock, 14.5 ounce can fire ­roasted diced tomatoes, 2 teaspoons Worcestershire sauce and 1 teaspoon balsamic vinegar. Stir well.

Then stir in 1.5 pounds baby potatoes, sliced in half or quarters, 1 medium onion, diced, 3-4 stalks celery, diced, and 1 cup baby carrots.

Sprinkle 1 teaspoon dried oregano, 1 teaspoon minced garlic on top and add 1 bay leaf. Stir again then cover.

Cook on low for 8 hours. Do not open the lid to check while cooking. It is super important with any beef stew (or pot roast) that you keep the lid on. Every time you open the lid, steam escapes and you may end up with tough meat so just set it and forget it.

Once it's done cooking, make the thickening slurry. Whisk together 3 Tablespoons cornstarch with 3 Tablespoons water or beef stock.

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 or until thickened up. Then serve!

Cooking Techniques

Equipment Needed

Spice Level:

Dietary