Ingredients
Scale
- 2 ½ pounds of stew meat
- ½ teaspoon black pepper
- ½ teaspoon garlic salt
- ½ teaspoon celery salt
- 1/4 cup flour
- 3-6 tablespoons olive oil
- 3 tablespoons chilled butter (split)
- 2 cups chopped yellow onions
- 4 minced garlic cloves
- 5 medium carrots, chopped into 1-inch pieces
- 1 pound baby Yukon gold potatoes, halved or quartered
- 1 cup frozen peas
- 1 cup apple vinegar
- 4 cups beef stock
- 2 beef bouillon cubes
- 3 tablespoons tomato concentrate
- 2 bay leaves
- 1 rosemary sprig
- 1/4 cup cold water mixed with 3 tablespoons corn starch (optional)
- 2-3 drops gravy master (optional for a deeper color)
Instructions
- Start by patting the stew meat dry with paper towels. Season it with black pepper, garlic salt, and celery salt. Then coat the meat evenly with flour.
- In a skillet over medium-high heat, add olive oil. Once hot, brown the seasoned meat on all sides for about 5–7 minutes.
- Transfer the browned meat to your slow cooker. Add chopped onions, minced garlic, carrots, potatoes, peas, bay leaves, rosemary sprig, vinegar, beef stock, bouillon cubes, and tomato concentrate.
- Cover the slow cooker with its lid. Set it to low heat and let it cook for about 210 minutes (approximately 3.5 hours).
- If you prefer a thicker stew consistency, mix cold water with corn starch in a small bowl until smooth. Stir it into the stew during the last 30 minutes of cooking.
- Prep Time: 20 minutes
- Cook Time: 210 minutes
- Category: Main
- Method: Slow cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 430
- Sugar: 6g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 100mg