• 73c39e068c5ba10ccb89ee01755f2ed6

Slow Cooker Chunk Beef And Potato Stew

Prep
Cook
Serves 6people
Ingredients
2
lb lean chuck or other beef stew meat, cut into large bite-sized pieces
1/4
cup flour
2
tbsp extra-virgin olive oil, divided
3
large potatoes, peeled and chopped into large bite-sized pieces
1
can (14.5 oz) diced fire-roasted diced tomatoes, with juice (BPA-free cans)
1
clove garlic, minced
1/2
cup chopped onion
1
tsp balsamic vinegar
1
bay leaf
1/2
tsp kosher or sea salt
1/2
tsp black pepper
1-1/2
cups low sodium beef broth
2
tsp worcestershire sauce
1
tsp dried oregano or 1 tablespoon fresh, chopped oregano leaves
1
tsp paprika
Directions
1.
Whisk flour, salt, and pepper together in a bowl. Dredge the beef cubes in the flour mixture.
2.
Place half the oil in a large skillet over medium heat. Place half of beef cubes into the skillet and cook on all sides, for about 30 seconds per side, or until golden. Do not cook the meat through, just brown the outside. Remove and set aside. Add the rest of the oil and the remaining beef cubes and repeat.
3.
Add meat pieces to the slow cooker along with the drippings. Add onions, potatoes, worcestershire sauce, and can of diced tomatoes with juice.
4.
Stir balsamic vinegar along with broth, garlic, oregano, paprika, and bay leaf, and add in. Cover and cook on high for 4 to 6 hours or low for 8 to 10 hours. Stir well.
5.
Note: For a thicker stew, combine 2 tablespoons flour with 1 tablespoon softened butter. Add and stir to the stew about 15 minutes before serving.
6.
Enjoy!
7.
Side Note: Your finished stew should be nice and thick. If it’s too runny for your preference, mix 1 tablespoon cornstarch with 3 tablespoons cold water. Stir into the hot stew and cook for another 15 minutes or so on high in the slow cooker. You can repeat the process if needed. Another option is to remove a few of the potatoes, mash them,and return to the stew.

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