This is a great recipe from Damn Delicious. I like to cut my stew meat into smaller chunks than 1-inch. The rosemary gives a richness and if you do not care for the herb then eliminate. I was out of fresh parsley; but would be icing if sprinkle atop before serving!
Ingredients:
- 2 tablespoon olive oil
- 2 pounds stew meat, cut into cubes
- salt and pepper to taste
- 1 pound baby red potatoes, quartered
- 4 large carrots, cut into thick slices
- 4 large celery stalks, cut into thick slices
- 1 large red onion, diced
- 4 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon smoked paprika
- 2 bay leaves
- 2 tablespoons cornstarch ( or 1/4 cup flour)
- fresh chopped parsley
Directions:
Heat olive oil in large skillet over medium heat.
Season beef with salt and pepper, to taste. Add beed and cook until evenly browned, about 2-3 minutes.
Place beef, potatoes, carrots, celery, onion and garlic into a 6-quart slow cooker. Stir in beef broth, tomato paste, Worcestershire, thyme, rosemary, paprika and bay leaves until well combined.
Cover and cook on low for 6-7 hours.
In a small bowl, whisk cornstarch (or flour) with 1/2 cup stew broth. Stir mixture into the slow cookier. Cook until the desired consistancy. With the cornstarch; did not need to cook any further.
Garnish with fresh, chopped parsley.
