OFN Staff Favorite
• 1 1/2 pounds roast beef cut into 1-inch chunks
• 1 tsp salt
• 1/4 tsp black pepper
• 2 large onions, cut into eighths
• 4 large carrots, diced
• 1 1/2 pounds chunked red or Yukon Gold potatoes
• 1 tsp thyme
• 2 C water
Preheat a large skillet over high heat. Season the beef chunks with salt and pepper and add to the hot pan. Sear the meat on all sides, 2 to 3 minutes. Transfer meat pieces to slow cooker. Add the onion pieces to the skillet. Sear them over high heat for 1 to 2 minutes, until they start to develop dark, golden marks. Add the onions to the slow cooker along with the carrots, potatoes and thyme.
Pour 1 cup of water into the hot skillet to deglaze. Scrape the bottom of the skillet with a spatula to pick up any stuck bits. Pour the mixture into the slow cooker along with the remaining water. Cook the stew on high heat for 4 to 5 hours or low for 6 to 7 hours. Taste before serving and adjust salt and pepper as desired.
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