This beef stew is the best I’ve tasted in a long time! Cooking it in a slow cooker for half a day makes the meat so tender and delicious.
Here's the ingredients you will need.
2.5 pound beef roast cut into 1 inch cubes ( I used a round roast)
1 Tablespoon steak rub
3 Tablespoons olive oil
1 large onion chopped
2 Tablespoons red wine vinegar
4 cups beef broth
1 ½ pounds potatoes, peeled and cut into 1 inch chunks
1 pounds carrots, peeled and cut into 1 inch chunks
2 Tablespoons butter
¼ cup all purpose flour
3 Tablespoons Worcestershire sauce
salt and pepper to taste
parsley for garnish
Cooking Directions:
Toss the beef cubes with the steak rub in a large bowl. In a large skillet over medium-high heat, warm the oil until hot. In batches, cook the meat in a single layer until browned on all sides.
Transfer the meat to a 6-8 quart slow cooker.
Add the chopped onion to the pan. Cook, stirring to get up any browned bits, about 5 minutes. Add the beef broth and red wine vinegar. Bring to a boil and then pour over the meat in the slow cooker.
Add the potatoes and carrots, stir everything to combine. Cook on low for 6 hours, until the meat is very tender. Scoop out 2 cups of the liquid.
In a saucepan melt the butter, whisk in the flour and cook for about 1 minute. Slowly add the reserved liquid, whisking constantly. Stir in the Worcestershire and season with salt and pepper. Stir the mixture into the stew. Continue to cook on low for 30 minutes longer.
Garnish with parsley. Enjoy!