Beef Stew

Looking for a cozy, hearty, comforting beef stew recipe?  This one is easy to make in a crock pot (or an Instant Pot).

2 lbs chuck roast, cut into bite-sized pieces

3 Tbsp all-purpose flour

1 tsp sea salt 

1/2 tsp freshly-ground black pepper

1/2 tsp garlic powder

3 Tbsp olive oil, divided

1 white onion, chopped

1 cup red wine

3 cups beef stock, divided

3 cups of diced potatoes, peeled

3 celery stalks, diced

2 large carrots, diced

2 cups green beans (fresh or frozen)

2 Tbsp tomato paste, stirred into 1 cup water

2 Tbsp Worcestershire sauce

2 bay leaves

1/2 tsp dried thyme

1/2 tsp dried rosemary

2 - 3 Tbsp cornstarch (plus 2 - 3 Tbsp cold water)

In a medium bowl, combine flour, salt, pepper and garlic powder.  Toss the beef in the flour mixture.  In a large skillet, heat 2 Tbsp of olive oil over medium-high heat.  Add the beef and brown in batches, about 2 minutes per side.  Place the beef in the bottom of a 6-quart slow cooker.   

Reduce the skillet heat to medium and add the remaining 1 Tbsp of olive oil to the pan.  Add the onion and cook until tender.  Add the onion to the slow cooker.

Add the red wine to skillet and scrape up any brown bits with a spatula.  

Add that broth to the slow cooker along with the remaining 3 cups of broth, potatoes, carrots, celery, green beans, tomato paste and water, Worcestershire sauce, bay leaves, rosemary and thyme.  

Cook on high for 4 - 5 hours or on low for 8 = 9 hours or until beef is fork tender.  

In a small bowl, stir together cornstarch with 2 Tbsp of water.  Add to the stew a little bit at a time to thicken (you may not need all of the cornstarch mixture.). 

Cover and cook for 10 - 15 minutes or until thickened and heated through.  Season with salt and pepper to taste.