Slow Cooker Stewed Beef and Tomatoes
In a large non-stick skillet over medium-high heat, brown the meat on both sides in the oil. Season with salt and pepper. Place in the slow cooker. In the same skillet, brown the onions, garlic and
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Ingredients
- 2.2 lb (1 kg) boneless beef blade roast
- 2 tbsp (30 ml) olive oil
- 2 onions, cut into thin wedges
- 2 garlic cloves, chopped
- 1/2 tsp dried oregano
- 1/2 cup (125 ml) beef broth
- 2 tbsp (30 ml) whole-grain mustard
- 1 tbsp quick-cooking tapioca
- 2 cups (280 g) cherry tomatoes
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