Slow Cooker Beef Stew

Instructions

Dust 2 pounds beef stew meat with 2 tablespoons cornstarch and season with 1 teaspoon salt and 1/4 teaspoon black pepper.

In a large pot or Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Add the seasoned beef and sear for about 5 minutes, until all sides are browned, stirring frequently.

Stir in 2 cloves minced garlic and 2 tablespoons tomato paste. Cook for 1-2 minutes until fragrant.

Pour in 4 cups beef broth and 1/4 cup Worcestershire sauce to deglaze the pan, scraping up any browned bits from the bottom.

Into the slow cooker, add in the sauteed beef mixture carefully. Add the diced potatoes, pearl onions, sliced carrots, and sliced celery. Sprinkle in the 1 teaspoon granulated sugar, 1/2 teaspoon dried basil, 1/2 teaspoon dried oregano, 1/2 teaspoon dried parsley, 1/2 teaspoon paprika, and 1/4 teaspoon ground allspice. Stir to combine.

Set the slow-cooker to low and cook for 6-8 hours until the beef is tender.

In a small bowl, mix the remaining 2 tablespoons of cornstarch with 1/4 cup cold water. Stir until completely dissolved. Slowly pour the cornstarch mixture into the stew, stirring constantly. Let the stew cook for about 30 more minutes until the thickened.

Taste and adjust the seasoning with more salt and pepper if necessary. Serve hot.

Main Dish