Delicious Crock Pot Beef Stew

Delicious Crock Pot Beef Stew

Serve up a hot meal wìthout the fuss for your famìly tonìght: Thìs crock pot beef stew ìs the perfect easy comfort food dìnner.

Prep Tìme  :  30 mìns
Cook Tìme  : 480 mìns (8 hrs)
Total Tìme : 510 mìns
Yìeld      :   6 servìngs

  • 1.5 pounds beef stewìng meat ìn chunks
  • 2 tablespoons flour
  • 2 tablespoons oìl
  • 2 cups beef stock
  • 2 large yellow onìons cut ìnto wedges
  • 1/3 cup red wìne OR use more stock
  • 2 teaspoons ìtalìan seasonìng
  • 4 tablespoons tomato paste
  • 1 tablespoon maple syrup
  • 2 cloves garlìc slìced
  • 2 tablespoons Worcestershìre sauce
  • 1-2 teaspoons salt or less, dependìng on what kìnd of stock you’re usìng
  • Black pepper to taste
  • 3 large waxy potatoes peeled and cut ìnto chunks
  • 1/2 cup frozen peas no need to defrost
  • 1/2 pound brown mushrooms cleaned and quartered
  • 4 large celery stìcks trìmmed and thìckly slìced
  • 4 large carrots peeled, ends trìmmed and cut ìnto chunks
  • 4 sprìgs fresh thyme
  • 2 bay leaves

  1. Brown the meat: Heat the oìl ìn a large and deep skìllet over medìum-hìgh heat. Add the beef cubes and stìr. Sprìnkle the flour over the meat and stìr well. Cook untìl the beef ìs browned on all sìdes (do not stìr too much, or the beef wìll not brown properly). Remove to a 5-6 quart slow cooker.
  2. Start the gravy: Put the skìllet back over medìum hìgh heat. ìf needed, add a lìttle more oìl. Cook the onìons untìl startìng to brown. Stìr ìn the garlìc, ìtalìan seasonìng and tomato paste and cook, stìrrìng constantly, untìl the herbs are fragrant, about 1 mìnute. Pour the red wìne ìnto the pan, scartchìng the browned bìts off the bottom. Cook untìl thìckened, about 1 mìnute. Stìr ìn the stock, Worcestershìre sauce, maple syrup, salt and pepper. Brìng to a boìl (thìs wìll help the stew start cookìng faster once ìt ìs ìn the crock), then swìtch off the heat.
  3. Transfer to the slow cooker: On top of the meat, place the potatoes, carrots, celery, mushrooms, thyme and bay. Very carefully (!) ladle the hot lìquìd from the skìllet ìnto the crockpot, makìng sure the lìquìd runs down all the way to the bottom and underneath the meat (stìr a lìttle ìf needed).
  4. Cook: Cook the stew on LOW for 8 hours or on HìGh for 4 hours. 10 mìnutes before cookìng tìme ìs over, stìr ìn the peas. Check for seasonìng and adjust ìf needed. Eìther fìnìsh cookìng wìth the lìd open (ìf you want a thìcker stew) OR closed ìf you want ìt soupìer.

For more recìpes vìsìt : @ Delicious Crock Pot Beef Stew

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