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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A savory stew created from the best of 3 different beef stew recipes and a small addition of my own. Ingredients:
3 stalks of celery |
3 medium-sized carrots (peeled) |
1 large onion |
2 potatoes |
1 tbsp minced garlic |
8 oz corn |
8 oz beef stock |
4 oz tomato paste |
2 1/2 lbs beef (cubed) |
2 tbsp extra virgin olive oil |
1 salt and pepper to taste |
1/4 cup brown sugar (optional) |
1 cup butter |
1/3 cup flour |
Directions:
1. *** PRE-PREP ***
2. Cook the beef cubes in the olive oil over low-medium to medium heat in a pan/skillet
3. Clean and cut celery stalks into approx 1/2 long pieces
4. Peel and cut carrots into approx 1/2 long pieces
5. Quarter the onion and cut wedges in 1/4 to 1/2 thick sections
6. Clean and quarter potatoes lengthwise, cut into 1/4 - 1/2 sections
7. (When I'm doing this the night before, I put all the vegetables, along with the corn, beef stock, garlic, and left-over oil from cooking the beef in a 1-gallon ziplock bag and refrigerate overnight...this time I also used Worchestershire sauce
8. *** SLOW COOKER TIME ***
9. Put the following into the crockpot and stir. Set heat to Low and cook 8-10 hours.
10. Cooked beef
11. Celery/Carrots/Onion/Garlic/Potatoes/Corn
12. Beef Stock
13. Tomato Paste
14. Salt & Pepper
15. Brown Sugar
16. Water to the level of the dry ingredients (so they don't dry out and to make gravy )
17. *** FINAL PREP (THICKENING) ***
18. Melt butter
19. Add flour and stir to mix
20. Slowly add the flour/butter mixture to the crockpot and stir
21. Turn to High (optional) and let it sit for about 5 minutes to thicken
22. Be careful, it's freakin' hot at this point.
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