I love making this in the slow cooker on a chilly day. And this recipe is big enough for leftovers!
2 pounds beef (chuck or bottom round), cut into 2-inch chunks
2 Tbsp. olive oil
1/2 cup flour, seasoned with salt, pepper, 1/2 tsp. garlic powder and 1/2 tsp onion powder
1 quart beef stock
1 cup diced onion
3 cloves garlic, sliced
1 cup diced carrots
1 cup diced celery
3 medium russet potatoes, diced (about 2 cups)
1 tsp. oregano
salt and pepper to taste
In a large skillet, heat the olive oil over medium heat. Add the garlic and onion and cook for about 5 minutes, stirring occasionally. While the garlic and onion are cooking, place the beef chunks and flour in a large zip-lock bag and shake until the beef is coated with the flour. discard any leftover flour. Remove the garlic and onions from the pan and place in slow cooker. Add a little more oil to the skillet if necessary and brown all sides of the beef. (It's not necessary to cook completely.) Add beef and all remaining ingredients to the slow cooker. Cook on high for 2-3 hours or low for 5-6 hours, until vegetables are done. Serves 10-12 .
