Week of January 9th-13th 2017
• 2 pounds beef stew meat, trimmed and cut into 1 - 2 inch chunks
• 1 -2 teaspoons sea salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon onion powder
• 1/3 cup flour
• cooking oil
• 1 large onion, diced into large chunks
• 4 cloves garlic, minced
• 5 tablespoons tomato paste
• 2 tablespoons balsamic vinegar
• 4 cups beef broth, homemade or low sodium
• 1 teaspoon Worcestershire sauce
• 1 bay leaf
• 1/2 tsp dried thyme
• 1 teaspoon dried rosemary
• 1 tsp dried parsley
• 4 Russet potatoes, peeled and chopped into 1 inch chunks
• 1 large sweet potato, peeled and chopped into 1 inch chunks
• 3 medium carrots, peeled and cut into slices
• 2 ribs celery, chopped
• 2 tablespoons fresh parsley, chopped
• Sugar, salt and pepper to taste
In a large zip-top bag, combine flour, salt, pepper, onion powder, and thyme. Add meat and shake until well coated. In a large skillet on medium high heat, add cooking oil and brown the meat on all sides. Put the uncleaned pan back on the stove and add onions and garlic and 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 slow cooker. With the beef inside the slow cooker, pour in beef broth, Worcestershire sauce, bay leaf, thyme, rosemary, dried parsley, potatoes, sweet potatoes, carrots and celery and stir to combine. Cook on low for 6 to 7 hours or high for 3 to 4 hours, stir about half way through. Adjust seasonings with sugar, salt, and pepper if necessary.