Crock Pot Beef Stew 2
Ingredients
3 tbsp. olive oil
1 large yellow onion, chopped
1/2 cup chopped celery, chopped
4 garlic cloves, minced
2 lbs. chuck meat (or stew meat)
1.5 lbs. potatoes, peeled, chopped into 1 inch pieces
3 carrots, chopped into 1 inch pieces
1 can diced tomatoes
3 cups beef broth
1 tsp. salt
1/2 tsp. ground black pepper
1 tsp. dried thyme
3 bay leaves
1 tsp. smoked paprika
1 tsp. paprika
1 tsp. ground yellow mustard
3 rosemary sprigs
1 tbsp. Worcestershire sauce
3 tbsp. cornstarch
Fresh oregano and parsley for garnish
Directions
Heat 1 tbsp olive oil in a large skillet. Sauté chopped onion and celery until soft, about 5 to 7 minutes. Add minced garlic and stir for a minute.
Remove veggies from the skillet.
Add another 1 tbsp. of olive oil and 1/2 of the meat into the skillet and stir to sear the meat and set that beef aside on a plate. Cook the other half. Note: it is better to do it in batches for the beef to golden properly.
Place chopped potatoes, chopped carrots, and sautéed veggies in the crockpot. Next, add seared meat and the rest of the ingredients, except cornstarch, to the crock pot. Stir to mix.
Cook on LOW for 5-6 hrs., on HIGH for 3-4 hrs., or until veggies and meat are tender. Finally, add cornstarch and turn the crock pot to HIGH for 30 minutes to thicken. Garnish with fresh oregano and parsley.
Serve warm.
