It's been pretty warm here lately,
but for cooler evenings this stew is a must.
it's chock full of hearty chunks of vegetables and beef
and the broth is so flavorful from being cooked all day
The pictures really don't do it justice.
It may not be pretty. But it was delicious!
What You'll Need:
2 Tbsp cooking oil, divided
2 lb beef round roast
1 large onion, sliced into thin wedges
2 large carrots, cut into 2 inch pieces (split in half if they
8 oz red potatoes, skin-on, quartered
1 14.5 oz can reduced-fat/sodium chicken broth
6 oz tomato paste
1 cup red wine
4 clove garlic, minced
1 sprig rosemary (or 1 tsp dried)
2 sprigs each thyme, and oregano (or 1/2-1 tsp each dried)
2 Tbsp cornstarch
1 cup spinach leaves, chopped
1 cup basil leaves, chopped
What To Do:
Heat 1 Tbsp oil in a large pan over high heat until very hot. Cut roast into 2-inch chunks and season with salt and pepper. Add half of the meat to the pan, searing for 1-2 minutes, until nicely browned, before flipping or stirring. Sear for another 2 minutes and use a slotted spoon to transfer meat to the crock. Repeat for remaining meat.
Add onion, potatoes, carrots to the crock pot. Add the chicken broth, wine, and tomato paste (I dropped it in by the spoonful and let it distribute while cooking). Top with garlic and herbs. Cook on low for 8 hours.
At the end of the cooking time, remove 1/4 cup cooking liquid and whisk in cornstarch until smooth.Stir slurry into the crockpot, cover, and let cook for 20 minutes. Stir in the spinach and basil and serve.
From Confections of a Foodie Bride, originally adapted from Better Homes and Gardens