A hearty and delicious beef stew for a cold winter's night. After simmering in the slow cooker, the beef is tender and well-seasoned. Worcestershire sauce and red wine add a rich and savory depth of flavor to the broth, while onions, potatoes, and carrots provide texture and color for the stew. We recommend serving with crusty bread to soak up the stew. This is comfort food that will warm you from the inside out. Start this recipe in your Crock Pot in the morning before you leave for the day, and a delicious supper will be waiting for you when you get home. Here are some tips to make this stew.- I've made this without a bay leaf or red wine and it was still awesome.- I have used Cajun season salt and Lawry's to season the flour. - If you're out of fresh garlic, use 1 tsp of garlic powder.- You can use peas or other veggies. I wanted to make a stew recipe as close to restaurant quality (and better than Dinty Moore). Be sure not to use frozen veggies. The texture in the Crock Pot will not be right.- I once used a 40 oz chuck arm roast and cut it while partially frozen, which is easier than completely thawed.
Ingredients :
- 2 pound(s) beef
- cut into 1 inch cubes
- 1/3 cup(s) all-purpose flour
- 1/2 teaspoon(s) salt
- 1/2 teaspoon(s) ground black pepper
- 2 clove(s) garlic
- minced
- 1 - bay leaf
- 1 teaspoon(s) paprika
- 1 tablespoon(s) Worcestershire sauce
- 1/2 cup(s) red wine
- 1 1/2 cup(s) beef broth
- 1 medium onion
- 3 - potatoes
- cubed
- 4 - carrots
- sliced
Intructions :
- In a small bowl
- mix together the flour
- paprika
- salt
- and pepper. Put meat cubes into a gallon-size zip bag and shake beef in the bag to coat.
- Heat 1-2 tablespoons olive oil in a large skillet. Saute coated beef in oil to sear until just brown all over the outside (still bloody inside is OK). Then put the meat into the slow cooker.
- In a small bowl or shaker
- mix the beef broth with the Worcestershire and red wine. Pour into hot skillet to deglaze and then pour over beef in cooker.
- Add the chopped onion
- potatoes
- carrots
- and garlic to the slow cooker.
- Cover and cook on low for 10 to 12 hours or on high for 4 to 6 hours. About halfway through
- you may notice the potatoes and carrots not cooking as much as you might like. You can lift the lid and turn over the ingredients (only once - opening the pot makes the cooking time a lot slower) so that the meat
- and the juices the meat creates while cooking
- are more on top and the veggies are more on the bottom. Not only does this help flavor and tenderize the veggies a bit more
- but it also helps to thicken the sauce better.
Rated 5/5 based on 75 Reviews
Keyword : crock pot-slow cooker-beef stew-American