Classic Beef Stew
Delicious and Dependable Slow Cooker Recipes Copyright 2002
1 tbsp vegetable oil
2 lbs stewing beef, cut into 1-inch cubes and patted dry
2 large onions, finely chopped
4 stalks celery, peeled and diced
2 large carrots, peeled and diced
2 cloves garlic, minced
1 tsp dried thyme leaves
1 tsp salt
½ tsp cracked black peppercorns
¼ cup all-purpose flour
1 can (10 oz) condensed beef broth, undiluted
½ cup dry red wine or water I used red wine
2 bay leaves
finely chopped fresh parsley I omitted this
1. In a nonstick skillet, heat oil over medium-high heat. Add beef, in batches, and brown on all sides. Using a slotted spoon, transfer to slow cooker stoneware.
2. Reduce heat to medium. Add onion, celery and carrots and cook, stirring, until vegetables are softened. Add garlic, thyme, salt and peppercorns and cook, stirring, for 1 minute. Add flour and cook, stirring, for 1 minute. Add beef broth and wine and cook, stirring, until thickened. Add bay leaves.
3. Transfer mixture to slow cooker stoneware and stir thoroughly to combine ingredients. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, until beef is very tender. Discard bay leaves. Just before serving, garnish liberally with parsley
This stew was actually very good, albeit a bit too salty, so please forgive the horrible picture. There are some things that just don't photograph well (at least in the hands of an amateur like me). Quite frankly, I'll only fuss with a picture so much before giving up because I'm more interested in eating my dinner than getting a great picture.
This had good flavor but, as I mentioned, it was too salty, probably because I used cooking wine and forgot to leave out the salt, although the condensed broth might be what put this over the top. But I'll take too salty over flavorless, which is how a lot of beef stew I've had has been. I like a more robustly flavored stew.
This is a great slow cooker cookbook. You know how you can tell a good crockpot cookbook? There are no recipes using boneless chicken breasts. Boneless poultry should not be slow cooked.
I didn't get to go grocery shopping last night. I hate when my schedule gets thrown off.
A Blast From The Past: Classic Yellow Cake and Creamy Frosting from October 2005. I brought these to my son's Halloween party last year. This year (today) I brought the crackers! I just didn't have time for anything else this year and homemade treats are officially not allowed, although they unofficially don't have a problem with it for these parties which I always attend. Personally, from the allergy aspect, it doesn't matter to me since my son can't eat most of either safely. As long as the homemade treats aren't served to my son without my consent, I'm fine with the treats being allowed since they do enforce the no peanuts or nuts rule so contact reactions would be unlikely. At least I know he can eat the stuff I make when I actually get around to making something for these parties and I do send in a homemade cupcake for him when they have bakery cupcakes to celebrate birthdays.
Question of the Day: Did/will you make any Halloween treats this year?