Slow Cooked Beef Stew
A Little Bit About This Recipe
I'm a big fan of beef stew, mainly store bought. But after making this recipe I am never going to buy beef stew from the store again. Sure, it's a little more expensive to make it, but it's so worth the fragrant kitchen and meals for days. So following is a basic stew recipe that you can season and get creative with anyway you want. Enjoy! :)
- 2 lbs cubed beef/stew meat
- 3 potatoes
- 8-12 carrots, whole
- 32 oz beef or vegetable stock, separated
- 1 white or yellow onion, chopped
- 1/2 cup all purpose flour
- 2 cloves garlic, minced
- salt, to taste
- pepper, to taste
- 1/2 tbsp paprika
- Mix flour, salt, pepper, and paprika in a gallon size zip-lock bag. Set aside.
- Examine meat and cut into bite size pieces. (I also like to cut out the super fatty parts.)
- Place meat into the bag with flour mix and shake it like a Polaroid photo. Try to coat all the pieces. In the meantime, heat a skillet with a tablespoon of olive oil.
- Once the skillet is hot, drop some meat into it and brown a little. Brown all the meat and then drop the meat into the crock pot.
- Add the onions to the skillet. Caramelize the onions and add the garlic towards the end of cooking the onions so it doesn't over cook.
- Add the onions and garlic to the crock pot, followed by the carrots and potatoes. Add in 3/4 of the beef stock.
- Add the remaining beef stock into the skillet. There will be left overs in the pan from the beef. Simmer the stock and scrape as much as you can of the left overs up. Add all of the skillet contents into the crock pot.
- If you set the crock pot to low, cook for 8 to 12 hours. If you set the crock pot to high, cook for 4 to 6 hours.
|Serving size: 1|
|Calories from Fat||90|
|% Daily Value *|
|Fat 10 g||15%|
|Saturated fat 4 g||20%|
|Carbohydrates 21 g||7%|
|Sugar 2 g|
|Fiber 2 g||8%|
|Protein 18 g||36%|
|Cholesterol 50 mg||17%|
|Sodium 241 mg||10%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
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