Who doesn’t like grandma’s old fashioned beef stew? This all time winner beef stew has never failed me! There is a reason that Good housekeeping has rewarded #vitaclay as the Best Slow Cooker, “All the beef stew we tested (among many slow cooker brands, vitaclay was on TOP”! What a great honor! Yes we are proud of taking that spot!
Vitaclay, the art of clay pot cooking, ancient meets modern, one of a kind, a fast slow cooker in the most natural form of cooking. No pressure needed, no long hours of waiting, no more soggy food with better texture yet more nutrition preserved! Yum! Sooooooooooooooo....good!
¼cup all-purpose flour (substitute with Millet flour for gluten free)
¼teaspoon freshly ground pepper
1pound beef stewing meat, trimmed and cut into inch cubes
5 tablespoons oliveoil
2tablespoons red wine vinegar
1cup red wine
2 - 3 cups beef broth, homemade or low-sodium canned
1medium onion, peeled and chopped
5medium carrots, peeled and cut into 1/4-inch rounds
2large baking potatoes, peeled and cut into 3/4-inch cubes
Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches. Transfer to your vitaclay pot.
Add the vinegar and wine. Add beef broth and bay leaves.
Set on Stew or Slow to cook until the beef is tender, about 1 1/2 - 2 hours. In the last 30 minutes of cooking, add the onions, potatoes and carrots and continue to cook for the rest of time.
Season with salt and pepper to taste. Ladle among 4 bowls and serve.