Equipment Needed
- 6-quart or larger slow cooker
- Large skillet
- Cutting board and chef’s knife
- Measuring cups and spoons
- Small bowl (for cornstarch slurry)
- Ladle
Step-by-Step Instructions
I always start by searing the beef. This is the only “extra” step, and trust me, it makes a monumental difference. I pat the stew meat dry with a paper towel—this is crucial for a good sear—and season it generously with salt and pepper. I heat a tablespoon of oil in my skillet over medium-high heat and sear the meat in batches until it has a beautiful, brown crust on all sides. I learned the hard way that crowding the pan steams the meat instead of searing it. That browned fond on the bottom of the pan is pure flavor gold.
While the beef is searing, I prep my vegetables. I peel and dice the potatoes into hearty, one-inch chunks. I don’t make them too small, or they’ll disappear into the soup. I dice the onion and mince the garlic. To my slow cooker, I add the diced potatoes, onion, and garlic. Once all the beef is seared, I carefully deglaze the hot skillet with about ½ cup of the beef broth, scraping up all those delicious browned bits. I pour this liquid gold over the vegetables in the crock.
I nestle the seared beef pieces on top of the vegetables. Then, I pour in the remaining beef broth. I sprinkle the dried thyme, rosemary, salt, and pepper evenly over everything. I give it one very gentle stir to distribute the herbs, but I don’t over-mix. I place the lid on my slow cooker and set it to cook on LOW for 8 hours. This long, gentle simmer is what makes the beef fork-tender and allows the potatoes to cook perfectly. The hardest part is waiting as the incredible aroma fills the house.(See the next page below to continue…)