Lori and Donna combined Beef Stew Recipe Recipe
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Category: |
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Ingredients: |
Ingredients: 1/4 cup flour
½ teaspoon black pepper
½ teaspoon garlic salt
½ teaspoon celery salt
2 ½ pounds stew meat, see notes
3-6 tablespoons olive oil
3 Tablespoons cold butter, separated
2 cups yellow onion, diced
4 cloves garlic, minced
1 cup high-quality cabernet sauvignon, merlot works as well. See notes.
4 cups beef broth
2 tsp better than bouillon, or 2 beef bouillon cubes
2 Tablespoons Worcestershire Sauce
3 Tablespoons Tomato Paste
5 medium carrots, cut into ¼ inch cubes
1 lb. baby Yukon gold potatoes, halved or quartered
2 bay leaves
1 large branch rosemary
1 cup frozen peas
1/4 cup Cold Water + 3 tablespoons Corn Starch, Optional
2-3 drops Kitchen Bouquet Browning + Seasoning Sauce , (Optional)- Adds an even richer darker color.
Donna's suggested ingredients
3-4 pounds Stew Meat
Himalayan pink salt
coarse black pepper
garlic powder
onion powder
potatoes
frozen carrots
frozen corn
32 ounces beef broth
1 can tomato sauce
1 can petite diced tomatoes (rotel or other)
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Directions: |
Directions:I comined Donna's recipe and this slow cooker recipe and used the slow cooker. I seasoned the meat and let it sit all night, browned it and then used both recipes in the slow cooker.
Cut meat into 1-inch cubes, discard any large pieces of fat. Fat marbleized into the meat is fine!
Sprinkle beef with black pepper, garlic salt, and celery salt. Toss to coat. Sprinkle flour over the meat and toss again.
Heat 3 Tablespoons olive oil in a large skillet over medium high heat. Add the meat in batches, don’t overcrowd the pan). Brown on each side for 45 seconds. Add more oil if needed. Transfer to slow cooker.
Reduce heat to medium and melt 1 Tablespoon butter. Add onions and cook for 5 minutes. Add garlic and cook for 1 minute. Use a silicone spatula to clean the bottom of the pan, removing any brown remnants. This will give the soup lots of good flavor. If necessary, add a splash of wine to help loosen it. Transfer the onions/garlic mixture to the slow cooker.
Add all remaining ingredients except for the peas, corn starch mixture, and 2 tablespoons of cold butter.
Cook on low for 7 ½ to 8 hours or high for 3½ to 4 hours, until the vegetables are softened and the potatoes are fork tender.
Add the peas during the last 15 minutes of cooking.
Optional: To thicken, combine ¼ cup COLD water with 3 Tablespoons of cornstarch. Slowly add it to the stew, stirring to incorporate. It will continue to thicken upon standing.
Donna's insructions -
Get good stew meat…season it with Himalayan pink salt (love this salt) coarse black pepper garlic powder onion powder. And any other seasoning you like…let set a couple hours!! Brown meat well with a chopped onion. Peel and cut in chunks several potatoes add to meat cook several minutes then add bag of frozen carrots and corn. Cook a bit then add a 32 oz of beef broth. Add a can of tomato sauce and a can of petite chopped tomatoes. I sometimes use rotel tomatoes. Bring this all to a simmer boil reduce heat and let simmer. The longer you simmer the better. Done when taters are soft.
It’s a kinda add/subtract recipe. I usually use 3-4 pounds of stew meat for 4-6 people so probably like 2 pounds for y’all. And if you want to add other veggies it’s all in what you like. |
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