2 pounds stewing beef (cut into 1 to 1½ inch cubes)
1/2 teaspoon seasoned salt
2 tablespoons olive oil
1 1/2 cups coarsely chopped yellow onions
1 cup chopped celery
2 teaspoons minced garlic
2 teaspoons herbs de Provence
2 1/2 cups (.60 L) reduced-sodium beef broth
2 tablespoons tomato paste
2 tablespoons balsamic vinegar
2 bay leaves
1 teaspoon sugar
1/2 teaspoon each salt and freshly ground black pepper
3 large thin-skinned potato (such as Yukon Gold), unpeeled, cut into ¾-inch pieces
1 large carrot, chopped
2 tablespoons cornstarch
2 tablespoons chopped fresh parsley
- Pat beef dry with paper towels. Sprinkle beef lightly all over with seasoned salt. Heat 1 tbsp olive oil in a large pan (preferably non-stick) over medium-high heat. Add half the beef cubes and cook, turning occasionally, until all sides are lightly browned. Remove from pot and keep warm. Repeat with remaining 1 tbsp olive oil and beef cubes. Set browned beef aside.
- Add onions, celery, and garlic to same pot (you may add a bit more olive oil or ¼ cup beef broth to pot if necessary to prevent sticking). Reduce heat to medium. Cook and stir until vegetables begin to soften, about 5 minutes.
- Now toss the veggies and meat along with the rest of the ingredients into your crockpot and cook on high for 4-5 hours or until potatoes are soft and meat is thoroughly cooked through.