Tag Archives: Beef Stew

Slow Cooker Beef Stew

I know that Spring has sprung but there is still a chill in the air and it still feels a lot more like winter than spring. This is what I like to call Winter’s last breath time of year.  Being I am so much more of a morning person than a night person I love to cook in the morning, not elaborate breakfasts mind you but Dinner. I prep , chop and set up my slow cooker and it’s all in by 8 a.m. I cooked this on low for 8 hours and then on high for 2. You can do it on high for 6-8 as well. Almost fool-proof and you’ll love the benefits. When you enter your home at the end of the day your house will smell amazing, your dinner will be almost ready and you’ll have one pot to clean after dinner! Wow! Now of course you’ll have a bit of a mess in the morning but that’s OK because you’ll have more energy in the morning . Shop ahead and have all your ingredients ready and you’re set . I love slow cooker meals.

This is what I did:

Ingredients:

2 lbs. boneless beef chuck, cut into 1 inch cubes — the butcher usually has this meat already cut up. You can add an extra lb. of meat if you have more people.

5 medium size carrots, sliced into chunks

1 lb. baby potatoes — they come in a bag and are perfect just the way they are. Of course you can cut up larger potatoes if you wish.

1 small white onion–diced

3 cloves garlic–minced

3 cups Beef Broth

2 Tbsp. Tomato Paste

1 Tbsp. Worcestershire Sauce

1 Tbsp. Italian Seasonings–dry and available in most spice sections

Salt and Pepper to taste

1/4 cup Flour

2 cups Frozen Peas– I used frozen peas you can also add frozen corn if you like or use both.

Directions:

Take out the meat and dry it off with a paper towel. Sprinkle liberally with Kosher Salt and Freshly Ground Black Pepper on all sides. Heat a skillet with a little olive oil and sear on each side for a few minutes just to get a crust on the meat. You will not be cooking the meat just searing.

I spray my slow-cooker with cooking spray (Pam) and then add the meat, the carrots, potatoes, onion and garlic.

Add the beef broth , tomato paste, Worcestershire sauce, italian seasoning, and I added about a 1/2 tsp. of Kosher Salt and a few grinds of the pepper mill (6) . You can taste at some point and always add more.

Cook on low for 8-10 hours or High for 6-8 hours. An hour before serving, I take out about a cup of gravy from the beef stew and whisk with 1/4 cup flour. Then stir into the stew along with the frozen peas. Stir and taste for S and P at this point.

I let it cook on high for 2 more hours. You should let it cook for at least 1 more hour after the addition of the flour. The flour will thicken the gravy, so you’ll want to cook for at least 1 more hour on high setting.

Enjoy! a loaf of crusty bread would be in order on the side.

Sunday Night Stew on a Tuesday Night

I bought some Beef Stew Meat from Whole Foods, and was trying to decide what to do with it . It was Tuesday night and freezing out here in Colorado . We were caught in a frozen snap of weather and there was no way I was venturing out of the house again with temperatures dropping below O. I love to make my beef stew in the slow cooker but no time for that. This does need three hours but the slow cooker needs at least 6 .  If making in the slow cooker you’ll need more liquid. I will say that the key to a good stew is cooking a long time. This is super easy to make and I even got Joel to eat the turnips because he thought they were potatoes, but he knew better and asked so I had to fess up. He ate all of the carrots and all the turnips on his plate, maybe because I cut them up small? who knows. It does my heart good to see him eat a vegetable, any vegetable. I served with egg noodles, but must say mashed potatoes would be pretty awesome!

Ingredients:

3 Tablespoons Olive OIl

1 tablespoon Butter

2 lbs. Beef Stew Meat ( Chuck Roast cut into Cubes)

Kosher Salt and Freshly Ground Black Pepper

3 cloves garlic, minced

1 whole medium yellow onion, diced

4 oz. Tomato Paste

1/4 cup Red Wine

1 Tablespoon Worcestershire Sauce

1/2 teaspoon sugar* not totally necessary but rounds it out somehow

4 cups Beef Stock ( Broth) * you may need more if sauce thickens too much, you can always add a little water

4 whole carrots , peeled and diced

2 whole turnips, peeled and diced

* I cut this whole recipe in 1/2 for just the two of us, and it was perfect.

*use whatever vegetables you’d like , it doesn’t matter, I like the turnips because they have a potato like texture and parsnips will fall apart easier.

Directions:

This recipe all took place in one pot, Le Creuset dutch oven for everything.( simply the best possible pot to own)

I like to pat my meat dry before seasoning, it helps to form a crust. I salt and pepper pretty liberally. (just a little tip)

Heat olive oil in a large, heavy pot over medium high heat. Add butter, and as soon as it is melted, brown half the meat ( or as much as you can at one time without crowding) until the outside gets nice and brown and forms a nice little crust. Let it sit for a couple of minutes , then turn it as it browns. Remove the meat from the pot with a slotted spoon and put it on a plate on the side. When all of the meat is browned, just set it aside.

Add the onion and garlic to the pot, stirring to coat it, and scraping up all the brown bits as you go. Cook for a few minutes till onions become transparent , add the tomato paste to the pot, and swirl around stirring it into the onions. Stirring constantly , pour in the beef stock, red wine and Beef Stew 012Beef Stew 016Beef Stew 018Beef Stew 021Worcestershire sauce. Add the beef back into pot, cover the pot, and reduce the heat to low. Simmer, covered for at least 2 hours. If liquid starts to evaporate during this period , add more stock a little at a time, or water if you have no stock.

After the 2 hours of simmering, add the turnips and carrots to the pot. Stir to combine all ingredients, taste for salt and pepper,  cover and simmer for at least 30 minutes I simmered for an hour. Sauce should be thick but not too thick, you can always add a little broth/liquid.

Serve hot in bowls with noodles, rice, mashed potatoes or alone. It should serve 6 nicely this way.