Beef Stew

It’s been a busy week so I haven’t had much time to sit down and write, but I wanted to quickly share this yummy Beef Stew recipe with you all! This is another recipe from Damn Delicious, with some slight tweaks. A really awesome recipe, and lots of leftovers which will be great for us since this is a busy week!


SLOW COOKER BEEF STEW

 
 

INGREDIENTS:

  • 2 tbsp olive oil
  • 2 lbs stew meat, cut into 1-inch cubes
  • salt, to taste
  • ground black pepper, to taste
  • 1 lb baby red potatoes, quartered
  • 4 carrots, cut diagonally into 1/2 in. slices
  • 1 onion, diced
  • 5 cloves garlic, minved
  • 3 cups beef broth
  • 2 tbsp tomato paste
  • 2 tbsp worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp smoked paprika
  • 2 bay leaves
  • 1/4 cup all-purpose flour
  • 2 tbsp parsley

DIRECTIONS:

  1. Heat olive oil in large skillet on medium heat. Season beef with salt and pepper, add to skillet and cook until evenly browned. About 2-3 minutes.
  2. Place beef, potatoes, carrots, onion & garlic into slow cooker.
  3. Stir in beef broth, tomato sauce, thyme, rosemary, paprika, worcestershire sauce, and bay leaves until well combined. Season with salt & pepper to taste.
  4. Cover and cook on low heat for 7-8 hours.
  5. In a small bowl, whisk together flour and 1/2 cup of stew broth. Stir mixture back into pot. Cover and cook on high heat an additional 30 minutes or until thickened.
  6. Serve immediately!

 I was pretty happy with how this turned out, I didn’t cut the carrots diagonally just out of preference, and I added some extra garlic, but it all turned out excellently. A warm & lightly buttered bun on the side went perfect with this stew and was the perfect thing to warm us both up on a chilly fall day. The only thing I might change about this is probably adding an extra pound of potatoes in, as I’m a sucker for potatoes and they’re so yummy and filling.
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