Crock-Pot Beef Stew

 

Stew2.jpg

Now that summer is beginning to wind down I am eagerly looking ahead to the crisp, cool days of fall and I am excited to break out all of my recipes for cozy, warm, comfort food. Stew happens to be one of my favorites and there is nothing like a hot bowl of stew on a cold fall night. I don’t recall where I first came across this recipe as I’ve been making it for over 20 years!…………long before Pinterest, Facebook, and the zillions of internet cooking sites that exist today. It’s super easy to pull together and you can even prep everything the night before and just place the bowl in the Crock-Pot in the morning. Within a few hours your house will smell amazing and you will have a hot meal to put on the table. I like to serve this stew with a nice crusty loaf of bread and a glass of red wine.

There is a lot of leeway with this recipe in terms of what goes into it so don’t be afraid to play around with the ingredients. If you prefer the flavor of an Irish Beef Stew, just substitute the red wine with a good Guinness beer instead. If you want to be “fancy” you can try out different vegetables such as parsnips or daikon in place of the carrots or potatoes. No matter what flavor profile you’re going for you will end up with a delicious, hearty stew. Be sure to taste your stew right before serving and adjust the seasonings as needed. Enjoy!

Ingredients

  • 2.5 to 3  lbs stew meat cut into 1″ chunks
  • 1 lb bag of baby carrots
  • 3-4 large potatoes, cubed
  • 2 onions, quartered 
  • 2 garlic gloves, minced
  • 1 envelope Lipton Beefy Onion soup 
  • 3/4 c ketchup 
  • 1 tbs Worcestershire sauce 
  • 1 cup water
  • 1 cup good red wine (or Guinness
  • 1 tbs parsley
  • Kosher salt and pepper, to taste 

Instructions

Place the meat in the bottom of the Crock-Pot and cover with the vegetables. Sprinkle with salt, pepper, and parsley.

Mix the soup packet, ketchup, and Worcestershire sauce with the water and wine until well combined. Pour the liquid over the vegetables and meat. Cover and cook on low for 6-8 hrs, or until beef is fork tender.

To thicken the sauce, remove the vegetables and meat with a slotted spoon and increase the Crock-Pot to high. Stir in a slurry of 2 tbs of flour combined with a 1/4 cup of water and cook for 3-5 minutes or until sauce thickens. Alternatively, you can leave everything in the pot and add a few shakes of Wondra thickening flour to the pot towards the end of cooking.

 

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