Ingredients
- 3 pounds Beef Chuck, trimmed of visible fat and cut into 1 1/2 -inch cubes
- 1/3 cup tomato paste
- 3 tablespoons Balsamic Vinegar
- 2 tablespoons flour
- Grey salt and fresh ground Pepper
- 1 pound medium onions ( about 2) cut into slices
- 1/2 pound Yukon Gold potatoes ( about 3) well scrubbed, cut into chunks
- 5 stalks celery with leaves, cut into chunks
- 1 pound carrots, well scrubbed, cut into chunks
- 6 garlic cloves smashed
- 4 cups water
- 2- 26 ounces low -sodium beef stock
- 4 sprigs oregano
- 2 sprigs rosemary
- 4 sprigs thyme
- 4 sprigs flat leaf parsley
Directions
- Preheat oven to 350 F.
- In an 11 quart roaster/ broiler pot, with a tight fitting lid, combine beef, tomato paste, vinegar, flour and salt and pepper.
- Add chopped vegetables and herbs, water and beef stock.
- Stir stew every 1/2 hour or so.
- Cook for 2 1/2 – 3 hours or until meat is fork tender.
- If desired, season with salt and pepper.
- Remove herb stems.
- Serve beef stew with crusty French Bread.
8 servings
Adapted from Martha Stewart Living
I have linked up to these fabulous blogs!
ON
Wow! This looks so yummy!
Thanks Mack&emm for stopping by!Nettie
Your beef stew looks so delicious; I'm a sucker for stews and soups. They're so comforting and home-y, especially on cold, windy days like today.
Hi Kyleen- you will love this easy beef stew because you don't have to brown anything before you cook it and the meat is so tender, best when using a cheaper cut of beef, more soup and stew recipes are coming.Nettie
Hi there. This is a great slow cooker dish! This week's Food on Friday on Carole's Chatter is all about collecting up slow cooker/crockpot recipes. It would be great if you linked this in. This is the link . Have a good week.Ps I haven't seen your follow back yet. Do you follow via GFC or some other way?
Thank you Carole, I have linked up to your blog. Nettie
thanks for linking in.
You are so welcome @Carole! Nettie