Ingredients
Scale
- 2 lbs beef stew meat, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 large onion, chopped
- 3 carrots, peeled and chopped
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 4 cups beef broth
- 1 lb Yukon gold potatoes, peeled and cubed
Instructions
- Step 1: Heat olive oil in a large skillet over medium-high heat. Brown the beef stew meat in batches, then transfer to the slow cooker.
- Step 2: Add the chopped onion, carrots, and celery to the skillet and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute.
- Step 3: Transfer the vegetables to the slow cooker with the beef.
- Step 4: Pour the beef broth over the meat and vegetables in the slow cooker. Add potatoes.
- Step 5: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is tender.
Notes
- For longer storage, let the stew cool completely before refrigerating in an airtight container for up to 3 days or freezing for up to 3 months.
- Reheat leftover stew gently on the stovetop over medium-low heat, stirring occasionally, or in the microwave in 1-minute intervals until warmed through.
- Serve this hearty stew with a crusty loaf of bread for dipping into the flavorful broth and soaking up every last drop.
- Browning the beef in batches before slow cooking maximizes flavor, so don't overcrowd the skillet!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American