Preparation

Step 1 out of 13

Chop up the celery and onion and slice little potatoes in half.

Step 2 out of 13

Heat up the olive oil in a large skillet.

Step 3 out of 13

In a bowl, mix the stew meat with flour, salt, and pepper (if using.)

Step 4 out of 13

Once your oil is super hot, add half of the beef and brown it on both sides. Cook it through – just browning the outside of the meat. This just gives it a lot of flavor. But if you don’t have time for this step, just skip it. Place the first batch of browned beef onto a plate and brown the second batch of beef.

Step 5 out of 13

Once all the meat is browned, place it in the bottom of your slow cooker.

Step 6 out of 13

Pour in the beef broth, diced tomatoes, Worcestershire sauce, and balsamic vinegar. Give it all a stir.

Step 7 out of 13

Then stir in Little potatoes, celery, onion, and carrots.

Step 8 out of 13

Sprinkle oregano minced garlic and bay leaf on top.

Step 9 out of 13

Stir again then cover. Cook on low for eight hours.

Step 10 out of 13

Once it’s done cooking, whisk together cornstarch with cold water or beef broth.

Step 11 out of 13

Pour mixture into the beef stew. Stir well. Cover and switch to the “high” setting. Let it cook on high for another half an hour to thicken up.

Step 12 out of 13

Then serve it up with some warm, crusty bread for soaking up those juices. Yum!

Step 13 out of 13

Enjoy!