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Searing beef on the stovetop adds a few minutes to your slow cooker routine, but it’s well-worth the payoff in flavor. Serve this stew with a side of steamed green beans for a balanced weeknight meal that makes your kitchen smell inviting all day long.
Place the flour in a large resealable plastic bag. Add beef and toss to coat.
Add oil to a pan over high heat. Add beef and sauté for 6-8 minutes, turning frequently until evenly browned.
Transfer beef and all remaining ingredients to a large slow cooker.
Cover and cook in slow cooker on low for 8 hours.
5 Servings
Reviews & Ratings
Recommended
Recommended
I caramelized the onions, along with a stalk of celery, and added a crushed garlic clove. I also added two bay leaves and a stalk of rosemary while slow cooking. I removed the rosemary and bay leaves before serving.
To be stew-like, you will also need to thicken it a bit more at the end of the cooking process.
Not recommended
Recommended
If I do this with the added green beans, I’ll add at least a 1/2 cup more water or broth, maybe up to a cup. I would have liked more “pot liquor” to my stew than I got. I think it would have been the perfect amount had I not added the extra vegetable. I know I will fix this again, and I would encourage anyone to try this.