Slow-cooked beef stew is such a treat. There’s something about what happens to the vegetables when the fat and juices from the beef cook for hours alongside them that makes magic from these simple ingredients.
Makes 4 to 6 servings.
2 tablespoons olive oil or canola oil
1 onion, chopped fine
2 cloves garlic, minced
3 to 4 pounds chuck or bottom round beef
4 carrots, sliced
1/2 pound green beans, tops and bottoms snipped, and cut into 2-inch pieces
1 large potato, peeled and cubed
4 cups beef stock or broth
1 teaspoon arrowroot for thickener, if desired
1. Heat the oil in a skillet and add the onions and garlic, cooking over medium-high heat until the onion is translucent, about 3 to 5 minutes.
2. Put the beef in the slow cooker and cover with the onion/garlic mixture. Add carrots, beans, and potato, and pour beef broth over everything.
3. Cover and cook on Low for 6 to 8 hours or on High for 4 to 5 hours.
4. If you like a thicker sauce, when the stew is cooked, take out about a half cup of the juices and mix in the arrowroot. Pour back into the stew and stir to combine. Let sit for 10 to 15 minutes on warm before serving.