Slow Cooker Beef stew
Slow Cooker Beef Stew
2 lbs beef stew meat, cut up into 1 inch chunks
2 cups beef stock or broth
1 1/2 cups water
1 cup tomato sauce
3 russet potatoes, peeled cut into bite sized pieces
¼ cup vegetable oil, divided
1 bell pepper
1 medium onion, diced
3 cloves of garlic, minced or crushed
2 bay leaves
1 carrots, chopped into bite sized pieces
3 Tablespoons lemon juice
3 Tablespoons soy sauce
2 teaspoon fish sauce
3/4 teaspoon salt
½ teaspoon black pepper
Cooked white rice
In a bowl add beef, lemon juice, salt and pepper. Stir well and set aside for 45 minutes. In a non stick pan over medium low heat add 2 Tablespoons of vegetable oil. Let that heat up for 30 seconds, add the onions, garlic and bell pepper and saute' until onions are translucent and has developed just a little bit of color.
Remove from pan and set aside. Drain beef but reserve the liquid in a large bowl. Add potatoes, carrots and bay leaves to bowl with the liquid and stir well.
Back to the beef. Turn pan to medium heat and add the rest of the vegetable oil. Squeeze out most of the moisture with clean hands. Add beef to pan
Stir and cook beef until it just starts to brown. Remove from heat. In the bowl of slow cooker add the water, beef stock, tomato sauce, fish sauce, bell peppers, onions, garlic, carrot and potato mixture.
Finally add the beef to slow cooker. Set temperature to low and let cook 4 or 5 hours. Beef and vegetables should be tender. Serve stew over rice. Enjoy.