This is the perfect hearty stew for Fall, especially for those of you who live in colder climates.
It is super simple to make.
Just throw everything in the crock pot and around dinner time you will be rewarded with this delicious stew.
To make it you will need:
3 pounds beef chuck, trimmed of visible fat and cut into 1 1/2-inch cubes
1/3 cup tomato paste
3 tablespoons balsamic vinegar
2 tablespoons all-purpose flour
Coarse salt and ground pepper
1 pound medium onions (about 2), cut into 1-inch chunks
1 pound small white or red new potatoes (about 6), well scrubbed, halved if large
1 pound carrots, cut into 1 1/2-inch lengths
6 garlic cloves, smashed
2 bay leaves
Place the beef in a 5-quart slow cooker. I cut it up into small cubes first. Then, distribute tomato paste, vinegar, and flour over beef; season generously with salt and pepper. Add onions, potatoes, carrots, garlic, and bay leaves. Cover slow cooker; cook on high until beef is fork-tender, about 5 hours (or cook on low heat 8 hours).
Enjoy!
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