1 1/2lbs.Tri Tip Roast**cut into cubes (see notes)
2Large Carrotspeeled, diced
2 1/2 cupsBeef Broth
2Russet Potatoespeeled, diced
2tbspRed Wine Vinegar
1Small Red Oniondiced
1/4cup Parmesan Cheesegrated
Add chunks of beef in a bowl with the flour and toss to fully coat. Add beef to the slow cooker. Sprinkle chopped veggies on top of the beef chunks.
In a large bowl, whisk together beef broth, red wine vinegar, tomato sauce, Worcestershire sauce, thyme, salt, pepper, parmesan cheese and minced garlic. Pour sauce over beef and veggies and stir to combine.
Place lid on slow cooker and cook on low heat for 7 hours or on high heat for 4 hours.
When done, meat and veggies will be tender. Serve with bread and a sprinkle of parmesan cheese. Enjoy!
**I used a boneless tri-tip roast cut into 1 inch cubes. You can also use "beef stew meat" which is already cut up for you. Chuck roast or London broil would also work great in this recipe.
Keyword crockpot beef stew, how to make beef stew, slow cooker beef stew, tri tip beef stew