Ingredients:
2 pounds lean chuck stew meat or other beef stew meat cut into large bite-sized pieces
1/4 cup flour
2 tablespoons extra-virgin olive oil divided
3 potatoes large peeled and chopped into large bite-sized pieces
14 1/2 ounces fire-roasted diced tomatoes can with juice (BPA-free cans)
1 garlic clove minced
1/2 cup onion chopped
1 teaspoon balsamic vinegar
1 bay leaf
1/2 teaspoon kosher or sea salt
1/2 teaspoon black pepper
3 to 4 cups beef broth low-sodium
2 teaspoons worcestershire sauce
1 teaspoon dried oregano or 1 tablespoon fresh chopped oregano leaves
1 teaspoon paprika
Instructions:
Whisk flour salt and pepper together in a bowl. Dredge the beef cubes in the flour mixture.
Place half the oil in a large skillet over medium heat. Place half of beef cubes into the skillet and cook on all sides for about 30 seconds per side or until golden. Do not cook the meat through just brown the outside. Remove and set aside. Add the rest of the oil and the remaining beef cubes and repeat.
Add meat pieces to the slow cooker along with the drippings. Add onions potatoes worcestershire sauce and can of diced tomatoes with juice.
Stir balsamic vinegar along with broth (use more or less depending on how much liquid you like) garlic oregano paprika and bay leaf and add in. Cover and cook on high for 4 to 6 hours or low for 8 to 10 hours. Stir well.
Note: For a thicker stew combine 2 tablespoons flour with 1 tablespoon softened butter. Add and stir to the stew about 15 minutes before serving.
Enjoy!