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Ingredients
Scale
- 2 ½ lbs. beef stew cubes
- 2 ½ tbsp. Port-de-Paix spice blend (divided)
- ½ tsp. baking soda
- 4 tbsp. neutral oil (more if needed)
- ¼ cup all-purpose flour
- 1 large onion (halved and sliced)
- 3 celery sticks (sliced)
- 6 garlic cloves (minced)
- 3 cups low-sodium vegetable or beef broth
- 1 cup pomegranate juice, grape juice, or ½ cup red wine
- 3 tbsp. tomato paste
- 2 tbsp. Worcestershire sauce
- A few thyme sprigs
- 3 bay leaves
- 3 medium carrots (peeled and sliced)
- 4 red potatoes (quartered)
- 1 ½ tbsp. cornstarch
Instructions
- Season and sear the beef cubes in oil until browned, transfer to slow cooker.
- Sauté onions, celery, and garlic in the same skillet until fragrant, then deglaze with juice or wine.
- Combine aromatics, beef, remaining spices, broth, vegetables, and stir in slow cooker.
- Cook on low for 8-10 hours or high for 6-8 hours until beef is fork-tender.
- Thicken stew in last 2 hours using cornstarch mixture.
- Garnish with herbs before serving.
Notes
Ensure beef is well-seared for maximum flavor.
Feel free to tweak the spices based on your taste.
Store leftovers in an airtight container for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 8-10 hours (low) or 6-8 hours (high)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg