Beef Stew, a comfort food to most, but is it a hassle to cook?
If you’re looking for a dish that requires little to no assistance and very few ingredients, then my beef stew recipe is right up your alley!
What you will need
Cook Time: 4-5 hours
* crock pot
* 2 pounds beef chuck (for stewing)
*1/2 yellow onion
* 4 garlic cloves
* 2 large carrots (chopped)
* baby red potatoes
* bay leaves
* salt & pepper
*brown rice flour
* 1/2 cup red wine
* 2 tbsp tomato paste
My ingredients are the basic of all basics that can be added to this dish. You can skip the wine if you’d like, but I think it gives it its unique taste. You can also add other ingredients, such as celery, spinach or noodles to make it a bit more filling!
Season It and Sear It
Ideally, you want to season/marinate your meat for at least 24 hours, but 2-3 hours before cooking works as well. Season it with salt and pepper (or Bragg’s herb seasoning and a dash of organic adobo), Worcestershire sauce, 1/2 yellow onion and 2 minced garlic cloves.
Browning, or searing, your beef is a VERY important step; Bon Appetit can attest to that!
Why is it so important?
Well, throwing in raw beef into your crock pot or dutch oven does your beef absolutely no justice. Searing it first draws out all of the flavor and adds a richness to your broth. Unless you have the widest pot in the world, searing your meat in batches allows for all of the pieces to sear properly. Once they are all ready to transfer to the crock pot, make sure you scrape in all of the oils and bits left at the bottom of the pot. Add in a few pieces of your bay leaves to add flavor to the oil.
Add water to your crock pot so that it covers the meat and add 2 full cloves of garlic. You may also add 3-4 bay leaves. Cook for about 2 hours on high and then add your carrots and potatoes. I cut my baby red potatoes in half before adding to the pot. At this point you may also add your wine and tomato paste. Stir it up and cover.
Cook for another 2-3 hours. If you want to thicken it up a tiny bit (definitely not necessary), then you can add about 3 tbsp of flour and stir.
Have leftovers? Serve it over a plate of brown rice, or freeze the rest for a cold day in the future!
Question of the Day: What is your favorite cold weather recipe?
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