•When cooking in my slow cooker (the method I most often use for this stew), I never bother to sear the meat first, although you can. In that case, you’ll need a few tablespoons of olive oil to sear the beef cubes in batches on the stovetop before adding to the slow cooker—or right in the slow cooker if your model has that option.
•If I’m home, I like to give everything a good stir one time, roughly in the middle of the cooking process.
•I have cooked the stew on high for 3½ to 4 hours, but I find the meat to be slightly more tender when cooked using lower heat for a longer time.
•I don’t thicken the gravy, but you may. Do note that it will naturally thicken somewhat as it rests.
•My grandmother and mother would add a pinch or two of sugar at the end to balance the acidity of the tomatoes. I don’t do this anymore, but you may.