Easy Beef Stew (Print Version)
# Ingredients:
01 -
2 1/2 lb stew beef.
02 -
1/2 tsp celery salt.
03 -
1/2 tsp black pepper.
04 -
1/2 tsp garlic salt.
05 -
1/4 cup all-purpose flour.
06 -
3-6 tbsp olive oil.
07 -
3 tbsp butter, chilled.
08 -
2 cups diced onions.
09 -
4 cloves garlic, finely chopped.
10 -
1 cup dry red wine.
11 -
4 cups broth from beef.
12 -
2 bouillon cubes (beef).
13 -
2 tbsp Worcestershire sauce.
14 -
3 tbsp paste from tomato.
15 -
5 carrots, large pieces.
16 -
1 lb baby potatoes, sliced.
17 -
2 dried bay leaves.
18 -
1 rosemary sprig.
19 -
1 cup frozen green peas.
20 -
1/4 cup water, cold.
21 -
3 tbsp cornstarch.
22 -
A few drops gravy enhancer if desired.
# Instructions:
01 -
Cut beef into 1-inch cubes. Leave good fat, cut away the tough bits.
02 -
Toss beef with celery salt, garlic salt, pepper. Mix in flour to coat.
03 -
Warm 3 tbsp of oil in a skillet. Sear meat quickly, 45 seconds per side. Move browned meat to slow cooker.
04 -
Melt 1 tbsp of butter in pan. Sauté onions for 5 minutes, stir in garlic for 1 minute.
05 -
Pour wine into the pan, scrape up the cooked bits. Pour this mixture into the slow cooker.
06 -
Add carrots, potatoes, broth, bouillon, Worcestershire, tomato paste, bay leaves, and rosemary. Save peas, cornstarch mix, and butter for later.
07 -
Set cooker to low for 8 hours, or high for 4 hours, until everything's tender.
08 -
Stir in peas during the last 15 minutes. Take out rosemary and bay leaves before serving.
09 -
Mix cornstarch with cold water. Stir it into stew to make the gravy thicker.
10 -
Turn off heat. Stir in 2 tbsp of cold butter for a nice silky finish.
11 -
If you'd like the gravy to look darker, mix in a few gravy color drops.
# Notes:
01 -
Keeps fresh in fridge for 3 days, in freezer up to 3 months.
02 -
Chuck roast cuts are ideal.
03 -
Sear meat whole for an extra punch of taste.
04 -
No wine at home? Broth or grape juice will do.
05 -
Switch to beer for Irish vibes.
06 -
Feel free to throw in other veggies.