Crockpot Beef Stew
Recipe: Crockpot Beef Stew
From: allrecipes.com, "Diego's Special Beef Stew," with some changes
Serves: 3-4
1 lb. beef chuck, in 1" cubes (see note)
2 Tbsp. flour
3 Tbsp. olive oil
1 medium onion, thinly sliced
1/4 c. red wine
1 cube Oxo (see note)
1 c. hot water
1-2 large potatoes, peeled and cut in 1" cubes
2-4 medium carrots, peeled and sliced 1/4" on the diagonal
1/2 tsp. dried rosemary
1/2 tsp. dried thyme
1 tsp. garlic powder
1/2 tsp. celery salt
1/2 tsp. ground black pepper
1/4 tsp. Worcestershire sauce
Put beef and flour in a plastic bag and shake to coat evenly. Heat 2 Tbsp. oil in a skillet over medium-high heat. Brown beef on all sides and transfer to crockpot.
Heat remaining Tbsp. oil in same skillet and cook onion until tender. Transfer to crockpot. Dissolve Oxo in hot water and deglaze skillet with wine and broth, then pour into crockpot. Add potatoes, carrots, and seasonings. Stir to mix.
Cover crockpot and cook for 8 hours on Low, stirring once at 4 hours.
Notes:
This could easily be doubled and still fit into a standard 4-qt. crockpot; you might want to let it cook a bit longer, I'm not sure. The original called for only 1 potato and the equivalent of 2 carrots in baby carrots, but that's not quite enough veggie for my taste.
If you're going to trim your own beef, buy about 1.4 lb. of chuck and remove the big hunks of fat before cubing; you're likely to lose at least a quarter of the weight in trimming. But doing it yourself produces more even and nicer pieces than buying pre-cut stew meat.
I keep Oxo (a British instant beef broth product) around. It's less salty and more flavorful than beef bouillon. If you use bouillon instead, reduce or omit the celery salt or the stew will probably be too salty.
From: allrecipes.com, "Diego's Special Beef Stew," with some changes
Serves: 3-4
1 lb. beef chuck, in 1" cubes (see note)
2 Tbsp. flour
3 Tbsp. olive oil
1 medium onion, thinly sliced
1/4 c. red wine
1 cube Oxo (see note)
1 c. hot water
1-2 large potatoes, peeled and cut in 1" cubes
2-4 medium carrots, peeled and sliced 1/4" on the diagonal
1/2 tsp. dried rosemary
1/2 tsp. dried thyme
1 tsp. garlic powder
1/2 tsp. celery salt
1/2 tsp. ground black pepper
1/4 tsp. Worcestershire sauce
Put beef and flour in a plastic bag and shake to coat evenly. Heat 2 Tbsp. oil in a skillet over medium-high heat. Brown beef on all sides and transfer to crockpot.
Heat remaining Tbsp. oil in same skillet and cook onion until tender. Transfer to crockpot. Dissolve Oxo in hot water and deglaze skillet with wine and broth, then pour into crockpot. Add potatoes, carrots, and seasonings. Stir to mix.
Cover crockpot and cook for 8 hours on Low, stirring once at 4 hours.
Notes:
This could easily be doubled and still fit into a standard 4-qt. crockpot; you might want to let it cook a bit longer, I'm not sure. The original called for only 1 potato and the equivalent of 2 carrots in baby carrots, but that's not quite enough veggie for my taste.
If you're going to trim your own beef, buy about 1.4 lb. of chuck and remove the big hunks of fat before cubing; you're likely to lose at least a quarter of the weight in trimming. But doing it yourself produces more even and nicer pieces than buying pre-cut stew meat.
I keep Oxo (a British instant beef broth product) around. It's less salty and more flavorful than beef bouillon. If you use bouillon instead, reduce or omit the celery salt or the stew will probably be too salty.