*Slow Cooker Beef and Potato Stew*



°2 pounds lean chuck stew meat or other beef stew meat, cut into bite-sized chunks

°1/4 cup flour

°2 tsp extra virgin olive oil divided

°3 potatoes, peeled & cut into large chunks

°14 1/2 ounces fire-roasted diced tomatoes, with juice (BPA-free cans)

°1 minced garlic clove

°1/2 cup chopped onion

°1 teaspoon balsamic vinegar

°1 bay leaf

°1/2 teaspoon kosher or sea salt

°1/2 teaspoon black pepper

°3 to 4 cups low sodium beef broth

°2 tsp Worcestershire sauce

°1 tsp dried oregano or 1 tbsp chopped fresh oregano leaves

°1 teaspoon paprika


Whisking flour, salt and pepper in a bowl. Dip beef cubes in flour mixture.

Placing half the oil in a large skillet on medium heat. Place half of the beef cubes in the skillet and cook on all sides, about 30 seconds per side, or until browned. Don't overcook the meat, just brown the outside. Remove and reserve. Add remaining oil and remaining beef cubes and repeat.

Add the meat pieces to the slow cooker with the cooking juices. Add onions, potatoes, Worcestershire sauce and can of diced tomatoes with juice.

Mix the balsamic vinegar with the broth (use more or less, depending on how much liquid you like), garlic, oregano, paprika and bay leaf, and add. Cover and cook over high heat for 4-6 hours or over low heat for 8-10 hours. Mix well.

Note: For a thicker stew, mix 2 tablespoons flour with 1 tablespoon softened butter. Add and stir to stew about 15 minutes before serving. Enjoy

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