Ingredients
Scale
- 2 lbs beef stew meat (beef chuck or brisket), cut into 1-inch cubes
- 1/4 cup all-purpose flour (for coating the beef)
- 2 tablespoons vegetable oil
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 4 large potatoes, peeled and cubed
- 4 large carrots, sliced into rounds
- 2 stalks celery, chopped
- 4 cups beef broth (halal certified)
- 2 tablespoons tomato paste
- 1 tablespoon balsamic vinegar (adds depth without alcohol)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and black pepper to taste
- 1 cup frozen peas (added at the end)
Instructions
- Season the beef cubes with salt and pepper, then toss them in the flour until lightly coated.
- Heat the oil in a large skillet over medium-high heat. Brown the beef in batches until a crust forms on all sides. Transfer the browned beef to your crockpot.
- In the same skillet, add a splash of broth to scrape up the brown bits from the bottom, then pour that liquid into the crockpot.
- Add the chopped onion, garlic, potatoes, carrots, and celery to the crockpot.
- In a small bowl, whisk together the beef broth, tomato paste, balsamic vinegar, thyme, and rosemary. Pour this mixture over the meat and vegetables.
- Toss in the bay leaves and stir everything gently to combine.
- Cover the crockpot and cook on Low for 7 to 8 hours or on High for 4 to 5 hours. The meat should be very tender.
- About 30 minutes before serving, stir in the frozen peas. The residual heat will cook them perfectly while keeping them bright green.
- Remove the bay leaves. Taste and add more salt or pepper if needed. Serve hot in deep bowls.
- Cook Time: 8 hours