Using a slotted spoon transfer the beef to a plate. Add butter and as soon as it melts brown half the stew meat until the outside gets nice and brown about 2 minutes. Cook the onions for 3 minutes stir then cook another 3 minutes. Add olive oil to a large dutch oven over medium high heat and brown beef cubes. Bring to a boil.

Be sure to bring the stew to a rolling boil and cook for about 1 minute or just until thickened. Salt and pepper stew meat. Repeat with the remaining beef. Season half the beef with salt and pepper and then dredge in the flour. Slowly stir mixture into the broth to thicken.

Add the beef with its juices back to the pan and sprinkle with the flour. While broth is simmering cut steak into inch cubes. Into the slow cooker add the onions carrots potatoes broth second half of the salt tomato paste bay leaf thyme garlic and worcestershire sauce. Simmer until beef is tender 2 1 2 to 3 hours. Stir in beer soy sauce worcestershire sauce steak sauce garlic bay leaves and thyme.

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Preheat the oven to 275 f. If you cook it too long the flour will break down and the thickening will be lost. Heat olive oil in a large heavy pot over medium high heat. Infuse some herbal or citrus notes to the dark richness of the stew by adding a generous handful of chopped fresh parsley or oregano or sprinkling on some grated lemon or orange zest just before serving. Stir with wooden spoon until the flour is dissolved 1 to 2 minutes.

Remove meat from pan. Heat oil in large pan over med high heat. When a rich brown crust has developed on all sides of the beef remove it from the pan and set it aside. Cover and simmer until potatoes and carrots are tender about 30 minutes. Add onion and garlic.

Shake off excess flour. 2 cups all purpose flour 2 to 3 pounds beef chuck shoulder roast cut into 2 inch pieces this cut is also called chuck shoulder pot roast and chuck roast boneless sea salt and freshly ground. Cook stirring with a wooden spoon and scraping the brown bits from bottom of the pan for about 5 minutes. Add the onions garlic and balsamic vinegar. Cover and reduce heat to medium low.

Don t overcrowd the pan. Turn it as it browns. When the oil is really hot add the beef and brown it thoroughly on all sides. Cut the beef into 2 3 inch chunks and add it to the slow cooker. In a small mixing bowl mix 2 tablespoons cornstarch and 2 tablespoons warm water.

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Stir in potatoes and carrots. Work in batches if necessary. Add the tomato paste and cook for a minute more. Stir in potatoes and carrots. Don t overcrowd the pan.

Add the tomato paste and cook for a minute more. Shake off excess flour. Remove meat from pan. Preheat the oven to 275 f. Add the beef with its juices back to the pan and sprinkle with the flour.

Work in batches if necessary. Be sure to bring the stew to a rolling boil and cook for about 1 minute or just until thickened. Using a slotted spoon transfer the beef to a plate.