Disclosure: I am a proud ambassador for The Little Potato Company and all opinions are my own.
Crock Pot Chunky Beef and Potato Stew
2 pounds beef stew meat
1/4 cup all-purpose flour
3 tbsp. olive oil
2 cups beef stock
1 (14.5 oz.) can fire-roasted diced tomatoes
1 (1.5 lb) package Baby Boomer Little Potatoes, sliced in half
1 medium onion, diced
4 stalks celery, diced
1 cup baby carrots
2 tsp. Worcestershire sauce
1 tsp. balsamic vinegar
1 tsp. dried oregano
1 tsp. minced garlic
1 bay leaf
salt & pepper, to taste
Cook’s Notes: If the stew meat is too large for your liking then cut it up into bite-sized pieces before cooking.
Chop up the celery and onion and slice little potatoes in half.
Begin heating up the olive oil in a large skillet. I have a slow cooker that also has a saute setting so that I can brown meat so that’s what I am using here (saves on dishes!) In a bowl, mix together the stew meat with flour, salt and pepper (if using).
- 2 pounds beef stew meat
- 1/4 cup all purpose flour
- 3 tbsp olive oil
- 2 cups beef stock
- 1 14.5 oz can fire roasted diced tomatoes
- 1.5 lb package Baby Boomer Little Potatoes sliced in half
- 1 medium onion diced
- 4 stalks celery diced
- 1 cup baby carrots
- 2 tsp Worcestershire sauce
- 1 tsp balsamic vinegar
- 1 tsp dried oregano
- 1 tsp minced garlic
- 1 bay leaf
- salt & pepper to taste
- to thicken stew:
- 3 tbsp cornstarch
- 3 tbsp cold beef stock or water
- Chop up the celery and onion.
- If your beef stew meat is too large in size, then cut it up into more bite sized pieces.
- Begin heating up the olive oil in a large skillet.
- In a bowl, mix together the stew meat with flour, salt and pepper (if using.)
- Once your oil is super hot, add in half of the beef and brown it on both sides.
- We're not cooking it through just browning the meat.
- Once all the meat is browned, place it in the bottom of your crock pot.
- Pour in the beef stock, diced tomatoes, Worcestershire sauce & balsamic vinegar.
- Give it all a stir.
- Then stir in Little Potatoes, celery, onion and carrots.
- Sprinkle oregano, minced garlic and bay leaf on top.
- Stir again then cover.
- Cook on low for 8 hours.
- Once it's done cooking, it's time to thicken it up with what is called a cornstarch slurry.
- Whisk together cornstarch with cold water or beef broth.
- Pour mixture into the beef stew and stir well.
- Cover and switch to the "high" setting.
- Let it cook on high for another half an hour to thicken up.
Serve with some crusty bread.