- 2 pounds lean chuck stew meat or other beef stew meat, cut into large bite-sized pieces
- 1/4 cup flour
- 2 tablespoons extra-virgin olive oil divided
- 3 potatoes large, peeled and chopped into large bite-sized pieces
- 14 1/2 ounces fire-roasted diced tomatoes can, with juice (BPA-free cans)
- 1 garlic clove minced
- 1/2 cup onion chopped
- 1 teaspoon balsamic vinegar
- 1 bay leaf
- 1/2 teaspoon kosher or sea salt
- 1/2 teaspoon black pepper
- 3 to 4 cups beef broth low-sodium
- 2 teaspoons worcestershire sauce
- 1 teaspoon dried oregano or 1 tablespoon fresh, chopped oregano leaves
- 1 teaspoon paprika
Instructions
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