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–+ servings

Beef & Potato Stew

Sounds really good. I also list a shortcut on tenderizing beef if you are using a tough cut of beef. And there is a Variant listed as well that sounds like a nice change.
Print Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 kilo beef stew meat, or any cut, cut into bite size pieces
  • 1/4 cup all purpose flour
  • 3 tablespoons olive oil
  • 2 cups beef stock, fresh or from powder
  • 1 can diced tomatoes, fire roasted if possible, or fresh diced
  • 750 grams small potatoes, quartered
  • 1 onion, diced
  • 4 stalks import celery, diced
  • 1 cup carrots, chopped
  • 2 teaspoon Worcestershire sauce
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon dried oregano
  • 2 cloves garlic, smashed and minced
  • 1 bay leaf
  • salt and pepper, to taste
  • 3 tablespoons cornstarch
  • 3 tablespoons cold water

Instructions
 

  • Heat the olive oil in a non stick pan. While that is heating, place the flour in a large bowl add season with salt and pepper to taste, mix in the beef to coat. When the oil is hot, add the beef to the pan in batches to brown all sides, not cooking it through just browning it a bit. Place browned beef in your slow cooker.
  • Once all the beef is browned and in the slow cooker, pour in the stock, diced tomatoes (these can be canned or fresh), Worcestershire sauce, vinegar, and stir, then add the potatoes, carrots, onion, celery, oregano, garlic, and bay leaf.
  • Stir to mix then cover and set the slow cooker to Low setting and cook for 8 hours.
  • Whisk together the cornstarch and water, pour into the slow cooker and stir to mix into the stew, cover the pot and set to High setting for another 30 minutes to an hour to thicken the stew.
  • Serve with biscuits or bread.

Notes

Figure about 300 Baht for the beef. For 6 servings this is about #1.47 per serving.
Shortcut: Tenderize Beef with Tomatoes.
Variant: 1. Instead of adding potatoes to the stew at the beginning, serve the stew over mashed potatoes. To do this, increase the stock used by a cup to allow a soupier stew that will go well with mashed potatoes.
Provided courtesy of good friend, Stephen Connell.
United States.