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Slow Cooker Beef Stew

by Nuvo Olive OIl

Slow Cooker Beef Stew

PREP TIME                                     COOK TIME

30 minutes                                       4 hours                          

TOTAL TIME

4 hours 30 minutes

SERVINGS: 6-8

INGREDIENTS

1 ½ cups diced carrots
1 cup diced celery
2 cups diced onion
2 lbs. red potatoes
2 Tbsp Nuvo's Garlic Olive Oil
4 cloves garlic, minced
1½ lbs. beef stew meat
Salt and pepper
¼ cup all-purpose flour
2 cups beef broth
2 Tbsp Dijon mustard
1 Tbsp Nuvo Fig Balsamic Vinegar
½ Tbsp dried rosemary
½ tsp thyme

INSTRUCTIONS

1) Put onion, carrots, celery, and potatoes into a large slow cooker.

2) Now put the stew meat in a large bowl and season with salt and pepper. Add flour and toss the meat until it is coated. Set this aside.

3) Heat Nuvo Garlic Olive Oil in a large skillet over medium heat. Sauté the garlic for about one minute, or until it is fragrant. Add the floured meat and all the flour from the bottom of the bowl to the skillet. Let the beef cook without stirring for a few minutes to allow it to brown on one side. Stir and repeat until all sides of the beef pieces are browned. Add the browned beef to the slow cooker and stir to combine with the vegetables.

4) Return the skillet to the burner and turn the heat down to low. Add the beef broth, Dijon, rosemary, Nuvo Fig Balsamic Vinegar, and thyme to the skillet. Stir to combine the ingredients and dissolve the browned bits from the bottom of the skillet. Once everything is dissolved off the bottom of the pan, pour the sauce over the ingredients in the slow cooker. The sauce will not cover the contents of the slow cooker. More moisture will be released as it cooks.

5) Place the lid on the slow cooker and cook on low for 8 hours or high for four hours. Serve hot.




Nuvo Olive OIl
Nuvo Olive OIl

Author

Two brothers, Josh and Nate, fought hard to keep their 125-year-old and family owned olive orchard. After succeeding, they worked relentlessly to learn the business as well as being great stewards of Mother Earth by taking great care of their trees. This paid off, as the olives are giving back and each bottle the brothers produced has won an international award. The latest is a GOLD AWARD at the 2018 NYIOOC (largest olive oil competition in the world) for their Early Harvest Extra Virgin Olive Oil. Both brothers are highly committed to bringing you the very best, all 100% natural olive oils from farm to your table - all made right here in the USA.



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