Keeping up with the slow cooker theme, I thought I'd share my slow cooker beef stew recipe. This is one of those recipes that if you set aside some time on the weekend, make it ahead, and, you can pop this in the fridge to keep until you need it later in the week...although I wouldn't go longer than three days in the fridge...if you want it for later than that, do all the prep work for the meat. onions and stewing liquid and put it in a freezer safe container and when your are ready to cook it...get the rest of the stuff prepped the night before and toss it all together in the morning before you head off for the day.
One of the great things about this recipe is it can be tweaked to your family's taste...kids don't like carrots? Try parsnips or rutabaga...Want to add some greens? Toss in a half a bag of frozen peas or 2 cups fresh spinach about 1/2 hour before the end of cooking time...et voila...veggies galore!
I tend to season as I go, but with a light touch...slow cooking can get salty fast, so be careful when salting and seasoning...by taking a few extra prep minutes before assembling the final slow cooker contents, you can build flavor by browning some of your ingredients in a saute pan. Added steps I know, but they are worth the effort with marvelous flavor in your end product.
Please enjoy...
Beef Brew 'n' Stew
Serves 6-8
Ingredients
2 lbs. trimmed stew meat (I ask my butcher to cube a nice chuck roast)
2 tbsp. flour
4 slices bacon
2 tbsp. vegetable oil
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/2 tsp. onion powder
1/2 tsp. cumin
2 large onions, halved and cut into 1/2 inch thick slices
6 garlic cloves, thinly sliced
1 12 ounce bottle of beer (do not use an IPA...too bitter) I like Guinness or Sam Lager
1 cup low sodium beef broth
1/2 cup water
1 lb. Yukon Gold potatoes, cut into 2 inch chunks
1 lb. carrots peeled and cut into 2 inch chunks
1/2 lb. parsnips peeled and cut into 2 inch chunks
Bouquet garni : in a piece of cheese cloth place 1 large bay leaf, 4 sprigs of thyme, 5 sage leaves , several stems of parsley and 1 large sprig of rosemary. Tie the cloth into a bundle using cooking string.
1 tbsp. Dijon mustard
1 tbsp. red wine vinegar
1 tsp. brown sugar
Method
In a large zip top bag, combine the flour, with half of the following: salt, pepper and onion powder.
Add cubed meat to the bag and toss to evenly coat the meat with the flour.
Set aside.
Heat a large skillet, over medium high heat.
Add bacon and cook until crisp.
Remove bacon from the pan to a paper towel lined plate. Reserve bacon for optional garnish.
In the bacon drippings, add half the beef and cook until brown on all sides.
Remove the meat to the plate with the bacon and repeat with remaining beef.
(Add up to an additional tbsp. of oil to the skillet if needed.)
Add remaining oil to pan and swirl to coat pan.
Reduce heat to medium-low.
Add the onions, garlic, and cumin and saute for 8 minutes or until the onions are soft and begin to brown.
Add the beer to the pan and gently scrape the bottom of the pan to remove browned bits.
Increase the heat to medium-high and bring to a boil and then reduce to a simmer.
Add the beef stock and water along with remaining salt, pepper, onion powder; continue to simmer for 5 minutes.
Turn off heat and carefully pour the mixture into a prepared 6 quart crock pot.
Carefully stir in the mustard, vinegar and brown sugar, stirring to incorporate well with the onion mixture.
Nestle the bouquet garni, into the liquid.
Layer in the beef and the root vegetables.
Cover and cook on LOW for 6-7 hours.
If desired, you can add frozen vegetables like peas, beans and or corn to the stew 30 minutes prior to the end cooking time.
Remove bouquet garni before serving.
To serve, garnish with parsley and crumbled bacon bits.
Serve with a biscuits or a crusty loaf of bread.
Wine recommendation: California Zinfandel, Cotes du Rhone or new world Malbec!
Bon Appetit!
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