Classic Slow Cooked Beef Stew
| Servings | Prep Time |
| 8servings | 20-25minutes |
| Cook Time |
| 4hours |
|
|
Ingredients
- 2Tablespoons extra virgin olive oil
- 3-4cloves fresh garlicminced
- 8ounces white mushroomssliced, 227g
- 2pounds stewing beefcut into 1 inch cubes
- salt to taste
- black pepper to taste
- 3-4cups beef stockdivided
- 1796 ml can stewed tomatoes
- 1whole bay leaf
- 3large carrotsdiced
- 2large stalks celeryfinely diced
- 1medium Yellow Oniondiced
- 2pounds Russet potatoeschopped
- 1teaspoon dried thyme leaves
- 1teaspoon dried oregano
- 2teaspoons dried rosemary
Instructions
- Wash, dice and slice the carrots, onion, celery, and potatoes. According to your own personal preference you can choose to peel or leave the skins on the carrots and potatoes. Place these vegetables in the bottom of the slow cooker.
- Stir in the contents of the can of diced, stewed tomatoes, bay leaf, thyme, oregano, and rosemary.
- In a large electric frying pan, heat the olive oil, minced garlic and mushroom slices over medium high heat. Saute for 5-7 minutes or until the mushrooms start to release their liquid. Stir occasionally.
- Working in batches if necessary, add the beef cubes to the frying pan and cook until browned on all sides. Season to taste with salt and black pepper. Transfer the browned beef mushroom mixture to the slow cooker.
- Deglaze the frying pan with 1 cup of beef stock over medium high heat. Using a spatula or wooden spoon, gently scrape up any brown bits. Boil the liquid until reduced by half and pour into the slow cooker.
- Stir to combine and add additional beef stock, if necessary, to reach the desired consistency.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Remove from heat and discard the bay leaf. Season with additional salt and pepper if desired. Spoon hot stew into individual serving bowls and serve immediately. Enjoy!
Recipe Notes
Recipe by: Theresa Buker of Free Stuff 4 Daily Needs
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