Ingredients
Scale
- 2 ½ pounds stew meat
- ½ teaspoon black pepper
- ½ teaspoon garlic salt
- ½ teaspoon celery salt
- ¼ cup flour
- 3 tablespoons olive oil
- 2 cups chopped yellow onions
- 4 minced garlic cloves
- 1 cup apple vinegar
- 4 cups beef stock
- 5 medium carrots, chopped
- 1 pound baby Yukon gold potatoes, halved or quartered
- 1 cup frozen peas
Instructions
- Chop all vegetables and measure spices.
- In a skillet over medium-high heat, add olive oil and brown seasoned stew meat for about 5–7 minutes.
- Transfer meat to the slow cooker along with onions, garlic, apple vinegar, beef stock, bouillon cubes, carrots, potatoes, bay leaves, and rosemary.
- Cook on low for approximately 210 minutes (3.5 hours).
- If desired, thicken with cornstarch mixed with water before serving.
- Stir in frozen peas just before serving.
- Prep Time: 20 minutes
- Cook Time: 210 minutes
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 860mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 90mg