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Rosemary and Pearl Onion Beef Stew with Potatoes and Carrots
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet

Ingredients
  

  • 1.5 pounds beef stew meat, cut into chunks
  • 4 medium potatoes, cut into chunks
  • 4 carrots, peeled and sliced into rounds
  • 1 cup pearl onions, peeled
  • 2 sprigs fresh rosemary
  • 3 cups beef broth
  • 2 tablespoons all-purpose flour
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Heat the olive oil in a skillet over medium heat. Add the beef stew meat and brown it on all sides for about 5 minutes. Transfer the meat to the slow cooker.
  • Sprinkle the flour over the beef in the slow cooker and stir to coat. Add the beef broth, garlic, salt, and black pepper.
  • Place the potatoes, carrots, and pearl onions on top of the beef mixture. Lay the rosemary sprigs across the top.
  • Cover and cook on low for 7 to 8 hours, until the beef is tender and the vegetables are soft.
  • Remove the rosemary sprigs before serving. Stir the stew gently to distribute the gravy.

Notes

For a thicker gravy, mash a few potato chunks against the side of the slow cooker and stir them back in during the last 30 minutes. Fresh rosemary works best here. If you only have dried rosemary, use 1 teaspoon and add it directly to the broth at the start.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Skillet