Ingredients
Scale
- 2 ½ pounds stew meat
- ½ teaspoon black pepper
- 2 cups chopped yellow onions
- 4 minced garlic cloves
- 5 medium carrots, chopped
- 1 pound baby Yukon gold potatoes, halved
- 4 cups beef stock
- 1 cup apple vinegar
- 2 beef bouillon cubes
- 3 tablespoons tomato concentrate
- 2 bay leaves
- 1 rosemary sprig
- 3–6 tablespoons olive oil
- 1/4 cup flour
- 3 tablespoons chilled butter (split)
- 1 cup frozen peas (optional)
- 1/4 cup cold water mixed with 3 tablespoons corn starch (optional)
Instructions
- Cut stew meat into bite-sized pieces and season with black pepper and a light coating of flour.
- In a skillet, heat olive oil and butter, then sear the seasoned beef until browned on all sides.
- Transfer the beef to a slow cooker. Sauté onions and garlic in the same skillet until soft; add to the slow cooker.
- Combine apple vinegar, beef stock, bouillon cubes, and tomato concentrate in a bowl; pour into the slow cooker.
- Add chopped carrots and halved potatoes along with bay leaves and rosemary sprig.
- Cover and cook on low heat for about 210 minutes until everything is tender.
- For a thicker stew, mix cold water with cornstarch and stir into the stew during the last half hour of cooking.
- Remove bay leaves and rosemary sprig before serving. Stir in frozen peas just before serving if desired.
- Prep Time: 20 minutes
- Cook Time: 210 minutes
- Category: Main
- Method: Slow Cooking
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 85mg