Slow Cooker Beef Stew with Rosemary and Garlic

Yield: 6-8 servings


1 ½ cups diced carrots, about 4 medium

1 cup diced celery, about 3 stalks

2 cups diced onion, about 1 medium onion

2 lbs. red potatoes

2 Tbsp Flying Olive Garlic, Rosemary, or Thyme Extra Virgin 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 Flying Olive Neapolitan Herb Balsamic Vinegar

½ Tbsp dried rosemary

½ tsp thyme


Dice the onion, carrots, and celery. Wash the potatoes (no need to peel them) and cut them into one inch cubes. Place the onion, carrots, celery, and potatoes into a large slow cooker.

Place the stew meat in a large bowl and season liberally with salt and pepper. Add the flour and toss the meat until it is coated. Set the floured meat aside.

Heat the Flying Olive Garlic, Rosemary, or Thyme Extra Virgin Olive Oil in a large heavy skillet over medium heat. Sauté the garlic in the hot oil for about one minute, or until it is soft and 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 most or all sides of the beef pieces are browned. Add the browned beef to the slow cooker and stir to combine with the vegetables.

Return the skillet to the burner and turn the heat down to low. Add the beef broth, Dijon, rosemary, Flying Olive Neapolitan Herb 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.

Place the lid on the slow cooker and cook on low for 8 hours or high for four hours. Taste the stew and adjust the salt if needed. Serve hot with rolls, rice, or pasta.

Inspired by a recipe on

Submitted by Barb L.