VEGETABLE BEEF STEW *****AAA (SLOW COOKER)

By Phil-2

Ingredients

• 2 tablespoons olive oil
• 1.5 pounds sirloin steak, or beef stew meat (or whatever lean steaks are on sale!), cut into about 1" cubes
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 cup diced carrots
• 1 cup diced celery
• 1 lb. potatoes (I like Yukon Gold), diced and (if desired) peeled
• 8 cups beef stock
• 2 bay leaves
• 1 (28 oz.) can diced tomatoes, with juice
• 1 Tablespoon worcestershire sauce
• 1 Tablespoon Italian seasoning, homemade or store-bought2 teaspoon salt, or more/less to taste
• 1/2 teaspoon freshly-ground black pepper
• (optional garnish: chopped fresh parsley)

Preparation

Step 1

In a large saute pan, heat 1 tablespoon of the oil over medium-high heat. Add half the steak and cook, stirring frequently, until well browned, about 2 minutes. Remove the steak with a slotted spoon and transfer to the bowl of a large slow cooker.

Add the remaining steak to the pan and cook until browned, then transfer to the bowl of a slow cooker.Add the remaining ingredients to the slow cooker, and stir to combine.

Cook on high for 3-4 hours or on low for 6-8 hours until the steak and vegetables are all tender. Season with additional salt and pepper if needed.

Remove the bay leaves when ready to serve. Serve the soup warm, garnished with chopped fresh parsley if desired.