Beef stew is a classic comfort food. This recipe includes tender beef, onions, potatoes, fire-roasted tomatoes, and a rich blend of herbs, all simmered together. You can cook it in a slow cooker or Dutch oven.
Ingredients
- 2 pounds lean beef, strip, chuck or beef stew pieces, fat trimmed and cut into bite-size pieces
- 2 tablespoons extra virgin olive oil
- 1 1/2 pounds potatoes, cut into 1 inch cubes
- 3 cups low sodium beef broth
- 14.5 ounces fire-roasted tomatoes, diced and drained
- 3 cloves garlic, minced
- 2 dried bay leaves
- 1 medium sweet onion, cut into 1 inch pieces
- 1 tablespoon fresh oregano, finely chopped
- 1 tablespoon red wine vinegar
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon coarse kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon smoked paprika
- 2 tablespoons arrowroot, or cornstarch
- flakey sea salt, such as Maldon
Directions
Recipe instructions Slow Cooker Beef Stew
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Step 1
Pat the beef dry with a paper towel. Put it aside.
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Step 2
In a big enameled pot or non-stick pan, heat up some extra virgin olive oil. Add the beef when the oil is hot, turn it until the outside is brown. Take it out with a slotted spoon and place it on a plate lined with a paper towel to let the excess oil drain.
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Step 3
Put the cooked beef, potatoes, broth, tomatoes, garlic, bay leaves, onion, oregano, vinegar, Worcestershire sauce, salt, pepper, and paprika in a big pot or slow cooker. Mix and cover it.
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Step 4
In a slow cooker, cook for 3 hours on high, and in a pot, simmer it on the lowest heat your stove has covered.
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Step 5
Check the surface of the stew to remove any excess fat. Scoop out 1/2 cup of broth and mix it with arrowroot or cornstarch. Add the mixture to the stew and cook for another 10 minutes. If you prefer a thicker stew, add more arrowroot.
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Step 6
Serve in a bowl and sprinkle with flaky sea salt.
