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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Homemade Beef Stew Recipe

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This recipe for Homemade Beef Stew, by , is from Our Awesome Family's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Angie Williams

Category:
Category:

Ingredients:  
Ingredients:  
4 TBSP olive oil
2 tsp minced garlic
2 lbs trimmed beef chuck, cut into 1-2-inch cubes
1/4 cup of flour, tossed with meat to coat
5-10 red potatoes, diced
1 medium onion, chopped
2 cups sliced carrots, about 3-4
2 cups sliced celery, 3-4 stalks
1 cup beef stock or canned beef broth
1 pkg. beef stew seasioning
1/2 tsp dried thyme
1 tsp dried parsley
8-oz container of sliced mushrooms {optional}
salt & pepper, to taste

Directions:
Directions:
Turn crock-pot on low. Toss all vegetables and meat in the crock-pot. Combine spices, oil, cooking wine, beef broth and whisk lightly to combine. Pour over meat and vegetables. Give the stew a light stir, cover and cook on low for 9-10 hours, medium 7-8 hours, high 6-7 hours. To thicken stew, about 30 minutes prior to serving, ladle out about 1/2 cup of liquid from the stew. Whisk in 2 tsp cornstarch and add it back to the stew, stirring gently to combine.(for thicker gravy)

MORE DEVELOPED FLAVOR METHOD: takes15-20 additional minutes - Put potatoes, tomatoes, carrots and celery in the crock-pot. Have the beef broth measured out and ready. Heat a frying pan up on high. Add in 2 TBSP oil. Add garlic. Once pan is hot, add beef. Sear beef for about 2 minutes on each side. Transfer beef out of pan after 5 minutes. Do not wash the pan! The technical term here is de-glazing- 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. Once the liquid begins to boil, turn off the heat and pour entire mixture into the crock pot. Add spices and seasonings, and mushrooms. Stir lightly to combine. Cook on low for 9-10 hours, medium 7-8 hours, high 6-7 hours. About 30 minutes prior to serving, ladle out about 1/2 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.

 

 

 

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