Slow-Cooker Beef Stew
Beef stew made with potatoes, carrots, celery and onions all cooked in beef gravy
Servings 6 People
Calories 532kcal
Equipment
- Crockpot, Slow Cooker
- stove, large pan, knife, cutting board
Ingredients
- 2 pounds Boneless Beef Tips or Roast Cut
- 1 Onion (yellow or white) Chopped
- 2 Tablespoons Minced Garlic
- 3 Stalks Celery Chopped
- 4 Carrots Chopped
- 4-5 large Potatoes Chopped in cubes
- ¼ cup All-Purpose Flour
- 2 Tablespoons Olive Oil
- 2 teaspoons Italian Seasoning
- Salt and Pepper to Taste
- 1 Small Can Tomato Paste
- 4 cups Beef Broth
Instructions
- Place flour, salt and pepper in a large zip-lock bag. Add the chunks of beef, seal the bag, and shake to coat the meat with the flour mixture. Or Put in a bowl and coat meat
- Heat 1 ½ tablespoons of the olive oil in a large skillet ,Add the cubes of beef in a single layer in the pan (brown the beef in two batches if necessary). Let the beef brown on the first side for 3- 4 minutes, then flip and brown the other side. Stir in any remaining flour from the bag and then transfer the beef to the slow cooker.
- Add the remaining olive oil and the onion to the pan. Cook the onion, stirring occasionally, until softened, 3-4 minutes.
- Add the minced garlic and cook, stirring, for 30 seconds.
- Pour a little bit of beef broth into skillet and scrape any brown bits left in skillet
- Transfer meat , and any contents from skillet to slow cooker
- Add the remaining ingredients including beef broth and tomato paste and other vegetables and spices to the slow cooker
- Cook on low for 6-8 hours or on high for 4 hours
- Serve
