A classic beef stew. I like to make it with the vegetables in fairly large pieces, but you can chop them up as small as you’d like.
Hands-on time: 10 minutes; Start to finish time: 5-6 hours
Ingredients
- 2 tablespoons olive oil
- 2 teaspoons minced garlic
- 1 lb. beef stew meat, cut into 1-2” cubes
- 2 tablespoons flour
- 2 potatoes, peeled and cubed
- 1 onion, peeled and cut in to large chunks
- 3 carrots, peeled and sliced into 1” slices
- 3 stalks celery, cleaned and sliced
- ½ cup red cooking wine
- 1 cup beef stock
- 1 can diced tomatoes (14.5 oz)
- 1 bay leaf
- ½ teaspoon dried thyme
- 2 teaspoons cornstarch
Directions
- Toss meat with flour; add to crockpot.
- Add in vegetables; stir to mix.
- Combine remaining ingredients except cornstarch and mix well.
- Pour over the meat and vegetables.
- Cover and cook on high 4-5 hrs; medium 6-7 hrs.
- About 1/2 hour before serving, take out about 1/2-1 cup of liquid.
- Whisk in cornstarch and add back to stew.
- Cook for an additional 15-30 minutes to thicken.
