Ingredients

  • 1 bay leaf
  • 2 cups beef broth
  • 1 1/4-1/2 pounds stew beef, cut into chunks
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons flour
  • chopped fresh basil for garnish
  • 2-3 cloves garlic, minced
  • grated parmesan cheese for garnish
  • 1 red bell pepper, chopped
  • salt and pepper
  • 1 shallot, thinly sliced
  • 2 tablespoons tomato paste
  • 1 yellow bell pepper, chopped
  • 2 small zucchini, chopped

Ready In 375 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Place olive oil in a large pot or Dutch oven over medium-high heat on the stove-top.Toss beef with flour, salt and pepper in a small bowl until all the pieces all equally coated.
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Step 2

  • Add beef to the hot pot and brown on all sides, about 5-7 minutes.
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  • Length: 7 minutes

Step 3

  • Transfer beef and all it's juices to the slow cooker.
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Step 4

  • Add garlic, bay leaf, shallots, tomato paste and broth to the slow cooker. Stir to combine and set for 6 hours on low heat.
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  • Length: 360 minutes

Step 5

  • Add zucchini and peppers 30 minutes before timer is up (after 5.5 hours of cooking), stir gently to combine and continue cooking with lid on for remaining 30 minutes. (*see note)
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  • Length: 360 minutes

Step 6

  • Serve with grain of choice (shown with creamy cheese grits).
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