2 pounds beef stew meat, (cut into bite-sized pieces)
1/4 c. flour
2 T. olive oil
1 tsp salt
1 tsp pepper
1 medium onion, finely chopped
2 celery ribs, sliced
2-3 cloves of garlic, minced
6 oz can tomato paste
32 oz beef broth
2 tablespoons Worcestershire sauce
2 cups baby carrots carrots
4-5 small potatoes,cut into bite-sized pieces (about 3 cups)
1 tablespoon dried parsley
1 teaspoon oregano
Crock Pot Method:
In a large bowl, toss the beef with flour, salt & pepper to coat evenly. Brown in the olive oil.
Combine beef, celery, carrots, onion, potatoes, salt, pepper, garlic, parsley, oregano, Worcestershire sauce, beef broth, and tomato paste in the crock pot. Cook on LOW for 10 hours or on HIGH for 6-7 hours.
Quick Cook Method (Electric Pressure Cooker):
In a large bowl, toss the beef with flour, salt & pepper to coat evenly. On the 'Brown' setting, warm the oil and brown the beef on all sides. Transfer the meat to a bowl.
Add the broth to the cooker and bring to a simmer, stirring to scrape up the browned bits. Add the beef, onion, garlic, carrots, celery, potatoes, tomato paste and spices, stir to combine. Cover and cook on high pressure setting for 20 minutes. When done cooking, release the pressure according to the manufacturer's instructions.
adapted from: family fresh meals and williams-sonoma
