Today was a dreary day, and a sudden drop in temperature so beef stew sounded perfect for dinner. I made my first beef stew about a year ago, and I’ve been hooked ever since. I love my  crock pot, it makes this recipe so easy…

cooking diagrams

Prep Work: Add the following ingredients to the crock pot.

1

sliced onion

1/2 cup

baby carrots

3

potatoes (cubed)

2 tablespoons

Italian seasoning

1 tablespoon

onion powder

1 package

Lipton onion soup mix

Pre-cook Beef: Dredge the beef cubes in flour and sautee the beef until browned on all sides (they do not need to be cooked all the way through). Once all the beef is browned, pour in 1/2 can of beef stock to “unstick” any brown bits from the bottom of the pan (good flavor). Add the beef / stock mixture to the stock pot.

1 1/4 lbs.

beef cubes

3 teaspoons

oil

1 cup (1/2 can)

beef stock (low sodium)

Add Liquids: Now it is time to add the liquids. Add liquids until all the ingredients are covered. Cover the crock pot. Heat the crock pot on the “high” setting for 30 minutes.

3 cups (1 1/2 cans)

beef stock (low sodium)

3 cups

wine

Cook: After 30 minutes on “high”, turn the crock pot to “low” and cook another six hours. Do not remove the lid, just let it cook. Once the meat and potatoes are fork tender, and salt and pepper to taste, and you’re good to go. Make a slury of 1/4 cup liquid (stock, wine, or water), and add it to the stew to thicken it to your liking.

Store: If you don’t plan on eating it right away, but it in the fridge and reheat it later. It is very risky to leave it on “warm” for long periods of time, since it give bacteria the perfect environment to multiply (…and make you sick).

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