- (1-1.5 lbs) Beef Stew Meat
- (32 oz.) Beef or Chicken Stock
- (4-5 medium size) Carrots
- (1) Yellow Onion
- (3-4) Celery Stalks
- (3/4 c.) Red Wine (Recommendation: a cabernet sauvignon or shiraz)
- (1-2 Tbsp.) Avocado or Olive OIl
- Salt to taste (omit if broth contains salt)
- (1/2 Tbsp.) Garlic Powder
- (1/2 Tbsp.) Onion Powder
- (1/2 Tbsp.) Mustard Powder
- (1 Tbsp.) Dried Rosemary
- (1 Tbsp.) Dried Basil
- (1 Tbsp.) Dried Sage
- (2 Tbsp.) Tapioca or Arrow Root Starch
Heat a frying pan to medium-high temperature and add 2Tbsp. of oil. Pat dry the beef stew meat and place in the pan to brown. Turn each piece of meat to brown each side. This only takes about 30 to 45 seconds per side. Remember, the pieces should still be raw in the middle.
Once the meat is browned, transfer it into your slow cooker. Chop all your vegetables into bite sized pieces and place on top of the meat. Stir thoroughly. Next, add the broth and wine. Stir to combine.
At this point, add all your spices and herbs. Stir to combine and set your slow cooker to high and seal with the lid. For crunchier vegetables, cook for approximately 5 hours, making sure to check your meat is at a safe internal temperature of 145 F. For softer vegetables, cook for approximately 6 hours.
About 3 hours into cooking, ladle 1/2 cup of the cooking liquid into a glass measuring cup. Mix the 2 Tbsp. of starch into the cooking liquid, pour it back into the slow cooker and stir together. This will help thicken the liquid for the stew.
After the last few hours of cooking, serve into bowls. I recommend serving with some hearty bread of your choice. Enjoy!
Recipe and photo credit: Melissa M.