6cupsbeef stock (beef broth or beef bouillon) - unsalted
2cupswater
⅓cupall purpose flour (plain flour Australia and UK)
½tablespoonkosher salt
½tablespoonground black pepper
7sprigsparsley
3smallbay leaf (bay leaves)
8sprigsthyme
2tablespoonsred wine vinegar
2smallcelery stalks - chopped
2poundscarrots - sliced
2 ½poundsrusset potatoes - quartered
Instructions
Brown the ground beef and set aside.
Melt the butter on medium heat in a 5-quart pot, add onions and cook until they become tender and slightly browned or translucent.
Add garlic to the onions and cook until you smell the garlic for about 30 seconds. You won’t have any problems smelling the garlic, trust me.
Once you smell the awesomeness of garlic, add the tomato paste and cook until it begins to turn brown in colour. Probably another 30 seconds is all you will need.
Now slowly add the broth and water to the pot, followed by the cooked ground beef, salt, pepper, and flour.
After you tie them together, I used a square of cheesecloth, add the fresh herbs (parsley, bay leaves, and thyme) to the pot. Bring to a simmer for about 2 minutes.
So now it’s time to transfer everything to the slow cooker pot.
Add the remaining ingredients to the crockpot (red wine vinegar, carrots, celery, and potatoes). Stir everything a couple of times before covering it with the lid. Cook on high for 4 hours.