Beef Stew is one of the most iconic comfort foods and this version features tender beef, onions, potatoes, fire roasted tomatoes in a rich herb filled stew. This recipe can be made in the slow cooker or Dutch oven.
Roll cuts of beef on paper towels to dry them off. This will help the beef brown.
In a large enameled pot or other non-stick pan, heat extra virgin olive oil. Add beef when hot, turning until outsides are brown. Remove with a slotted spoon to a paper towel lined plate to drain.
If preparing in a slow cooker, add all ingredients through beef broth. If using a Dutch oven, do the same but into the Dutch oven.
For slow cooker, cook on high for 3 hours. For Dutch oven, simmer, uncovered for the same amount of time.
Skim the top of your stew for any fat drippings. Ladle out 1/2 cup of broth only and whisk with arrowroot or cornstarch. Stir into stew mixture and cook for an additional 10 minutes. If you desire a thicker stew, add more arrowroot.
Ladle into bowl and garnish with a few leaves of fresh oregano and Maldon sea salt.
If you've tried this recipe, come back and let us know how it was!