Italian Slow Cooker Stew

This stew can be served as is or you can top it with sliced potatoes. You'll find this option at the end of the page.

1 lb stewing beef (angus beef worked really well!)
1/2-1 cup diced onion
2 tsps minced garlic
olive oil
1  1/2 cups sliced celery
2 cups carrots, 1/2" pieces
1/4 cup flour
salt and pepper
1  1/2 cups beef broth
1/2 cup brewed coffee
1 tbsp balsamic vinegar
1 - 28 oz can diced tomatoes
1 tsp oregano
1/2 tsp thyme
1 bay leaf
1 tbsp basil

Toss beef in flour, salt and pepper then lightly brown in a cast iron skillet in a bit of olive oil. Add the onion and garlic. Cook a few minutes longer.

Spray your crock pot then spoon in the beef, celery and carrots. Stir in the remaining ingredients and set the heat to low for 6-7 hours.

If you want to thicken it up mix 2-3 tbsps cornstarch with some cold water (maybe about 1/2 cup) and heat in a small saucepan. Spoon in some of the hot juices and whisk together. Pour this, while stirring, into the stew and heat on high 20-30 minutes.

Sliced Potato Top option

Spoon stew into an oiled baking dish and slice 1 potato very thinly, using a mandolin, and layer it in a tight concentric circle over the top of the stew. Brush with a little olive oil and sprinkle with salt and pepper. Bake in a 400 F oven for 30-40 minutes.

Serve with a nice crusty bread to sop up the gravy.