slow cooker beef stew
Slow Cooker
Slow Cooker Beef Stew
Beef Stew is one of the most iconic comfort foods and this version features tender beef, onions, potatoes, fire roasted tomatoes in a rich herb filled stew. This recipe can be made in the slow cooker or Dutch oven.
Ingredients
- 2 pounds 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 yukon gold 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
- Blot the beef dry with a paper towel. Set aside.
- In a large enameled pot or other non-stick pan, heat the extra virgin olive oil. Add the beef when hot, turning until outsides are brown. Remove with a slotted spoon to a paper towel lined plate to drain.
- Add the cooked beef, potatoes, broth, tomatoes, garlic, bay leaves, onion, oregano, vinegar, Worcestershire, salt, pepper and paprika to a slow cooker or large Dutch oven. Stir and cover.
- For a slow cooker, cook on low for 3 hours. For Dutch oven, simmer on the absolute lowest heat your stove has covered.
- Skim the top of your stew for any fat drippings. Ladle out 1/2 cup of broth only and whisk with the arrowroot or cornstarch. Stir into stew mixture and cook for an additional 10 minutes. If you desire a thicker stew, add more arrowroot.
- Ladle into a bowl and garnish with a flakey sea salt, like Maldon.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
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