Ingredients
Scale
- 2 ½ pounds stew meat
- ½ teaspoon black pepper
- ½ teaspoon garlic salt
- ½ teaspoon celery salt
- ¼ cup flour
- 3–6 tablespoons olive oil
- 3 tablespoons chilled butter (split)
- 2 cups chopped yellow onions
- 4 minced garlic cloves
- 5 medium carrots, chopped into 1-inch pieces
- 1 pound baby yukon gold potatoes, halved or quartered
- 1 cup apple vinegar
- 4 cups beef stock
- 2 beef bouillon cubes
- 3 tablespoons tomato concentrate
- 2 bay leaves
- 1 rosemary sprig
- 1 cup frozen peas
- ¼ cup cold water mixed with 3 tablespoons corn starch (optional)
- 2–3 drops gravy master (optional for a deeper color)
Instructions
- Season and coat stew meat with black pepper, garlic salt, celery salt, and flour.
- In a skillet, heat olive oil and sear the meat until browned on all sides.
- Sauté onions and garlic in butter until softened.
- Combine seared meat, sautéed vegetables, apple vinegar, beef stock, bouillon cubes, tomato concentrate, carrots, potatoes, bay leaves, and rosemary in the crockpot.
- Cover and cook on low for about 210 minutes (3 hours 30 minutes) until meat is tender.
- Optional: For a thicker stew, mix cornstarch with cold water and stir into the pot during the last 30 minutes.
- Stir in frozen peas before serving.
- Prep Time: 15 minutes
- Cook Time: 210 minutes
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 85mg