THE BEST CROCKPOT BEEF STEW
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
- 1 bay leaf
- 1 tsp dried parsley
- 1 medium onion chopped
- 2 tsp minced garlic
- 1/2 tsp dried thyme
- 1/2 tsp allspice
- 4 tbsp olive oil
- 2 lbs trimmed beef chuck cut into 1-2-inch cubes, patted dry with paper towels
- about 1/4 cup of flour {tossed with meat to coat}
- 10-15 small red potatoes {mine were pretty small i used 14, cut into 1/8ths since i was serving it to small children}
- 2 cups sliced carrots {about 3 good sized carrots}
- 2 cups sliced celery {about 2-3 stalks}
- 1 cup of red cooking wine**
- 1 cup beef stock or canned beef broth
- 1 can diced tomatoes drained {14.5 oz}
- 8- oz container of sliced mushrooms {optional}
- meat tenderizer and about 2 tsp cornstarch
- Carbohydrate 2.44808591839547 g
- Cholesterol 0 mg
- Fat 1.82204224067974 g
- Fiber 0.712411616523301 g
- Protein 0.515272679741234 g
- Saturated Fat 0.256009895687105 g
- Serving Size 1 1 -10 (165g)
- Sodium 3.03654178352092 mg
- Sugar 1.73567430187217 g
- Trans Fat 0.0845678671113305 g
- Calories 26 calories
-------Quick Method for the Beef Stew-------Turn crockpot on low. Toss all vegetables and meat in the crockpot. Combine spices {except bay leaf}, oil, cooking wine, beef broth and whisk lightly to combine. Pour over meat and vegetables. Add in bay leaf. Give it all a light stir, cover and cook on low for 9-10 hours, medium 7-8 hours, high 6-7 hours.About 30 minutes prior to serving, ladle out about ½ cup of liquid from the stew. Whisk in 2 tsp cornstarch and add it back to the stew, stirring gently to combine. This helps thicken it up! If you want it even thicker, you can repeat this process once, waiting about 15 minutes between to double check thickness.--------20 additional minutes method------As I said before, this just gives the stew a better, more developed flavor. It's really not difficult, just a few extra steps but it goes fast.Put potatoes, tomatoes, carrots and celery in the crockpot. Have the beef broth and cooking wine measured out and ready.Heat a frying pan up on high. Add in 2 TBSP oil. Add garlic. Once pan is hot, add beef. You're not trying to cook the meat all the way, you just want to sear it a bit. I let the meat cook for about 4-5 minutes, stirring about twice. You want the meat on the bottom of the pan to brown and even coat the pan lightly. Move meat into the crockpot.Do not wash the pan! The technical term here is deglazing- we're going to add liquid that will help loosen up and remove the flavorful meat remnants on the bottom of the pan. Return pan to hot stove top and add remaining 2 TBSP of oil. Once oil is hot, add in the onions. Wait about 3-4 minutes until the onions are beginning to be translucent and are sizzling. Add in cooking wine and beef broth. While the liquid is heating up, add in the spices, except the bay leaf. Once the liquid begins to boil, turn off the heat and pour entire mixture into the crockpot.Add mushrooms and bay leaf. Stir lightly to combine and cook on low for 9-10 hours, medium 7-8 hours, high 6-7 hours.About 30 minutes prior to serving, ladle out about ½ cup of liquid from the stew. Whisk in 2 tsp cornstarch and add it back to the stew, stirring gently to combine. This helps thicken it up! If you want it even thicker, you can repeat this process once, waiting about 15 minutes between to double check thickness.
