CROCK POT BEEF STEW

★★★★★ 6093 Ratings : CROCK POT BEEF STEW #Instantpot #Bangbang #Shrimp #Pasta #vegan #Vegetables #Vegetablessoup #Easydinner #Healthydinner #Dessert #Choco #Keto #Cookies #Cherry #World #foodoftheworld #pasta #pastarecipes #dinner #dinnerideas #dinnerrecipes #Healthyrecipe #Pastarecipe #Pizzarecipe


Stew is one of my favorite things to cook during fall and winter. Crockpot Tuscan White Bean Chicken Stew, Slow Cooker Irish Beef Stew or Mediterranean Slow Cooker Chicken Stew are all regulars from October to February.

Sitting down to a cozy, home-cooked family dinner is one of my top priorities in life right now. It is good for our children, it is good for our marriage and it is good for me – because it makes me feel accomplished.

Prepping dinner in the morning when the kids are generally in a good mood is the best thing I can do to put a hot dinner on the table, relatively stress free. Hooray for slow cookers!

THIS CROCK POT BEEF STEW IS A RECIPE BORN OUT OF THIS BUSY SEASON I’M IN RIGHT NOW.
It makes it so easy to put a hot and comforting meal on the table – without losing my mind. And the most magical part?

Sitting down to that steaming pot of fragrant beef stew always feels like a breath of relief – for all of us. We magically relax as a family.

The crock pot is such a big help in this season, and we love this slow cooker stew just as much as we love our Crock Pot Stuffed Peppers, Crockpot Chicken and Noodle Soup and my Slow Cooker Chicken Tacos.

INGREDIENTS
FOR THE MEAT

  • 2 tablespoons oil
  • 2 tablespoons flour
  • 1.5 pounds beef stewing meat in chunks

FOR THE GRAVY

  • 2 large yellow onions cut into wedges
  • 2 cloves garlic sliced
  • 2 teaspoons Italian seasoning
  • 4 tablespoons tomato paste
  • 1/3 cup red wine OR use more stock
  • 2 cups beef stock
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon maple syrup
  • 1-2 teaspoons salt or less, depending on what kind of stock you’re using
  • Black pepper to taste

FOR THE VEGETABLES

  • 3 large waxy potatoes peeled and cut into chunks
  • 4 large carrots peeled, ends trimmed and cut into chunks
  • 4 large celery sticks trimmed and thickly sliced
  • 1/2 pound brown mushrooms cleaned and quartered
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 1/2 cup frozen peas no need to defrost


INSTRUCTIONS

  1. Brown the meat: Heat the oil in a large and deep skillet over medium-high heat. Add the beef cubes and stir. Sprinkle the flour over the meat and stir well. Cook until the beef is browned on all sides (do not stir too much, or the beef will not brown properly). Remove to a 5-6 quart slow cooker.
  2. Start the gravy: Put the skillet back over medium high heat. If needed, add a little more oil. Cook the onions until starting to brown. Stir in the garlic, Italian seasoning and tomato paste and cook, stirring constantly, until the herbs are fragrant, about 1 minute. Pour the red wine into the pan, scartching the browned bits off the bottom. Cook until thickened, about 1 minute. Stir in the stock, Worcestershire sauce, maple syrup, salt and pepper. Bring to a boil (this will help the stew start cooking faster once it is in the crock), then switch off the heat.
  3. See More Instruction here : www.savorynothings.com

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