Slow Cooker Beef Stew

 For the Beef:

2 pounds beef chuck roast, trimmed and cut into 1-inch chunks

1/3 cup four

1 1/2 tsp sea salt

1/2 tsp black pepper

1/2 tsp onion powder

1/2 tsp Italian seasoning

For the Stew:

cooking oil

1 medium yellow onion

4 cloves garlic, minced

6 Tbsp tomato paste

2 Tbsp balsamic vinegar

4 medium Russet potatoes

1 large sweet potato

3 medium carrots

2 ribs celery

2 tsp Worcestershire sauce

2 tsp Italian seasoning

1 bay leaf

4 1/2 cups beef broth

1 star anise

water, as needed

1-2 Tbsp parsley

salt & pepper to taste

Instructions:

Combine flour, salt, pepper, onion powder, and Italian seasoning in a large ziplock bag for the beef. Add beef and shake until well coated.

In a large skillet on medium-high heat, add cooking oil and brown the meat on all sides. The meat will not be cooked through. Transfer browned meat into a large slow cooker. Put the skillet back on the stove and add onions and garlic. Saute for a minute or two then add the balsamic vinegar and tomato paste until just hot enough to deglaze the pan, about 1 minute. Pour into the slow cooker over the beef.

Add the potatoes, sweet potato, carrots, celery, Worcestershire sauce, Italian seasoning, bay leaf, beef broth, star anise, and stir to combine. If there is not enough liquid to cover the vegetables, add water - only as much as needed.

Cook on low for 5 to 7 hours or high for 3 to 4 hours, until potatoes are tender and meat is cooked through. Adjust seasonings with salt and pepper if necessary. Serve hot with fresh parsley.

We found this recipe here.