- 1 (2 lb) beef chuck roast, cut into 1/2 in cubes
- 1/3 cup white whole wheat flour
- 3 tablespoons olive oil
- 2 cups sliced carrots
- 3 celery ribs, diced
- 3 cups Russet potatoes, diced into 1/2 in pieces
- 1 large onion, roughly chopped
- 4 garlic cloves, minced
- 1 can (28 oz) diced tomatoes
- 4 cups water
- 1 tablespoon balsamic vinegar
- 1 teaspoon Italian seasoning
- 2 tablespoons minced fresh parsley
- Salt and pepper to taste
- In a large bowl, combine beef cubes and flour. In a medium saucepan over medium-high heat, saute beef in oil stirring occasionally until beef is slightly browned, 5-10 minutes. (beef will not cook entirely)
- Place beef in a 3-qt slow cooker. Add carrots, celery, potatoes, onion, garlic, tomatoes, water, vinegar, and seasonings. Stir to combine.
- Cook beef stew on low-heat 5-6 hours. Season with salt and pepper before serving.
Store beef stew in refrigerator up to 4 days.
My Personal Notes
I decided to use chicken instead of beef for a lighter touch in the soup. This means that I also didn’t use flour or olive oil, nor did I pre-cook the chicken.
Typically, beef is fried/seared on the outside prior to putting it into a soup, chilli etc because this is supposed to help to retain the flavours of the beef. I don’t often see this recommended for chicken, but that’s just my experience.
Voila! And bon apetite!
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