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Thursday, November 13, 2008

Beef Stew

This is a family favorite. Especially with warm rolls.


  • 3 pounds beef chuck, cut into 1 1/2-inch cubes
  • 1/3 cup tomato paste (1 small can works great)
  • 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
  • 1 teaspoon fresh garlic
  • 2 bay leaves


Place beef in a 5-quart slow cooker. 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).

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