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25 September, 2013

Slow Cook Beef Stew

Posted in : All, Dinner on by : hdcook

Beef Stew

The Fall Season is here but the weather this week would suggest otherwise lol~but it will not stop me from my fall cooking/baking. Slow Cooking is and has got to be one of my favorite kinds of cooking~its easy~one pot~and slow cooking you get a tough piece of meat and you braise it and cook it till it falls apart and is tender. Yummy~Yummy is all I gotta say and my beef stew will warm your heart and soul~totally one pot and full of flavor that you will love. Red potatoes~hearty carrots~nice big chunky pieces of stew beef or beef chuck~tough pieces of meat but when you slow cook them~they are soft~tender and falls apart in your mouth~mouth watering good~I mean fall is screaming in this recipe~cozy up and just watch a nice movie with your partner or family~I guarantee it will become your go to beef Stew that you make every time you crave it or want to make it~I assure you~

 

Slow Cook Beef Stew

Prep Time: 15 minutes

Cook Time: 8 hours

Total Time: 8 hours

Yield: 4-6

Ingredients

  • 2 Pounds Beef Stew or Beef Chuck cut in to chunks
  • 1/2 Cup all purpose flour
  • Salt & Pepper
  • 2-3 Tablespoon olive oil
  • 1 Red onion dice
  • 2 Bay leaves ( fresh or dried)
  • 1/3 Cup Worcestershire sauce
  • 1 Cup Red wine (Cabernet Sauvignon)
  • 1 Cup Beef Stock plus more if needed
  • 1 15 oz Can Dice Tomatoes
  • 2-3 large Red skinned potatoes, washed and diced
  • 3 Large carrots diced
  • 1 Celery stalk dice
  • thyme Bundle

Instructions

  1. Salt and Pepper Beef stew, In a large Zip Lock bag add beef stew meat and 1/2 Cup of flour, Shake beef stew meat till its coated evenly with flour. Heat a large pot with 3 tablespoon of olive oil on medium heat and brown stew meat on all sides. 10 minutes. Remove stew meat, add onions and saute for a minute, add worcestershire sauce, beef stock, red wine and dice tomatoes with salt and pepper, heat for a minute. Transfer to a slow cooker along with the beef stew, dice potatoes, carrots, and celery, bay leaves, and thyme bundle ( add more beef stock if it look if necessary). Cook on low for 7-8 hours. In the Last hour of cooking or before serving~skim some of the oil fat on top~serve hot~Enjoy
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