3 lbs. stewing beef, cut into 1-inch cubes
2 large onions, sliced
1/2 lb. large carrots, cut into 1/2-inch thick coins
3 large potatoes, in 1-inch cubes
4 garlic cloves, minced
salt and pepper, to taste
2 tablespoons flour (or enough to coat meat)
garlic and onion powder (for sprinkling)
1 quart beef stock
Be sure your Crock-Pot doesn't
boil; it should simmer lightly. Boiling will make the beef stringy and
dry, will ruin the flavor of the broth and make the vegetables mushy -
the results will be like stew from a can.
Sprinkle the beef cubes lightly with salt, pepper, garlic powder, onion powder and flour for extra flavor during browning.When
using a Crock-Pot for beef stew, for extra flavor, brown the floured
beef cubes in olive oil before transferring them to the Crock-Pot. Brown onions and add
garlic towards the end of the browning but don't allow it to take on too
much color. In a Crock-pot, add all the vegetables at the beginning;
set the Crock-Pot to 170-190°F and leave to cook from 5-8 hours or until
meat and vegetables are tender.
If using a Dutch oven, add the
vegetables during the last 35 minutes of cooking and simmer until
tender. Add a few tablespoons of flour at the same time to thicken the
gravy, if desired. The gravy may also be thickened by stirring a a
tablespoon or so of cornstarch into cold water before adding to the
stew. Be sure to allow ample time for the thickener to cook before
serving time to avoid a raw flour taste.
Extra vegetables can be
added if you have them on hand. Turnips, corn, sweet potatoes, fresh
peas and green beans are all wonderful additions. A pinch of thyme and
basil and bay leaf can be added, too.
This stew tastes even better the following day after the flavors have a chance to blend in the refrigerator.
The Real Scoop
by Andrew
This was good, but it had peas in it. However, it was better than regular roast and potatoes.
The Real Scoop
