4large carrotspeeled & cut into fairly large bite-size pieces
1poundYukon Gold potatoespeeled & diced (fairly large bite-size pieces)
3cups beef broth
1(6 ounce) can tomato paste
Add 1 tablespoon of the olive oil to a skillet and sear half the beef cubes (brown them on all sides) over medium-high heat. Transfer to a plate and then add the remaining oil to the skillet and brown the second batch. Once all the beef is seared, transfer it (and any juices on the plate) to your slow cooker.
Add the onion to the skillet and cook for 3-4 minutes, then stir in the garlic and cook for 30 seconds. Transfer the skillet contents to the Crockpot.
Add the remaining ingredients (except for the bay leaves and cornstarch) to your slow cooker. Stir/toss well.
Gently add the bay leaves in. Cook on low for 10 hours or until the beef is tender.
Optional: to give the stew a thicker consistency, mix the cornstarch with 2 tablespoons of cold water, stir it into the stew, and then cook until it's thickened up a bit (give it 10 minutes or so).
Update for 2022 - This recipe has been tweaked to make it more delicious and with the optional cornstarch addition. Here's the original recipe from 2018 if you loved it as-is.
I suggest cooking this on low for the 10 hours vs. on high for less time. Stewing beef is not tender, and slow cooking it gives it a chance to tenderize. If using chuck, you may get away with less than 10 hours.
This recipe freezes well.
This is the 7-quart Crockpot I used to make this recipe.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.