This stew is a little different than the ones I’ve done in the past. I don’t know why I never thought to add green beans to the stew. Overall there’s a good flavor, we just had to add a little additional seasoning to it.
My helper in the kitchen today learned how to use the peeler and got to cut up all the carrots for the stew.
Crockpot Beef Stew
(Adapted from Jo Cooks)
1 tbsp olive oil
3 lb beef, fat trimmed and cut into 1 inch cubes, I used sirloin tip roast
4 cups beef broth, or chicken broth
1 tsp Worcestershire sauce
3 tbsp tomato paste
salt and pepper to taste
1 tbsp smoked paprika
1 tsp cumin
1 tbsp dried oregano
¼ cup to ½ cup all-purpose flour
1 onion, chopped
5 cloves garlic, minced
6 medium potatoes, peeled and cut into cubes
2 medium carrots, peeled and cut into slices
1 cup green beans, frozen or fresh, ends trimmed and cut in half
¼ cup all-purpose flour (optional)
Place the beef in a ziploc bag and add the flour over the beef. Close the ziploc bag and shake until each piece of beef is fully covered in flour. Add more flour if needed.
Heat the olive oil in a skillet over medium-high heat. Add beef to the skillet and brown on all sides. You will have to do this in a couple batches since you don’t want to crowd the meat.
Add the broth to the skillet and scraping all the brown bits with a wooden spoon. Add Worcestershire sauce, tomato paste, salt, pepper, paprika, cumin and oregano to the skillet and stir everything together, bring to a boil and remove from heat.
Add the chopped onion, garlic, potatoes, carrots and green beans to your crockpot. Add beef and the broth we made earlier. Stir everything together.
Cook on low for 8 to 10 hours or high for 5 to 6 hours.
If you prefer your stew a bit thicker, one hour before the stew is finished, take ¼ cup of flour and whisk it together with some of the sauce from the crockpot, about a cup or so. Then pour this mixture back in the crockpot, stir and let it cook for the remainder of the time.
Garnish with freshly chopped parsley before serving.