2 1/2 - 3pounds*lean stew meat cut into small chunks - 1 - 1/2 inches
1 1/5 - 2tbspolive oil
1mediumdiced onion
4-6clovesminced garlic
2 1/2tbsptomato paste
4 tbspbalsamic vinegar
4cupslow sodium, organic beef broth
3tspchopped fresh thyme
1/2 tspchopped fresh rosemary
1mediumsweet potato cut into 1 inch chunks
4 wholecarrots cut into 1 inch chunks
2stalks celery cut into i inch chunks
1largebay leaf
2tbspchopped parsley
Instructions
In a large bowl, mix the flour, salt and ground pepper. Add the beef cubes and coat with mixture.
In a large skillet, heat the olive oil over medium heat, and brown the meat in small batches.
Add the meat to your slow cooker.
In the pan used to brown meat, add the onion and cook for 2 minutes then add garlic and cook for 1 more minute, or until you can just smell the garlic.
Add onion and garlic to slow cooker and stir to combine meat, then add the bay leaf.
Add potatoes, carrots and celery and stir to combine all the ingredients.
Pour beef broth into the slow cooker.
Set your slow cooker on low for 6 hours or until meat is tender when pierced with a fork.
Add chopped parsley to each dish just before serving.
Notes
*When shopping for meat, look for tough cuts of meat that are very lean so they don't break down in the slow cooker.