Another Crockpot Experiment – Beef Stew

21 Sep

I love beef stew. My Mom actually makes really good beef stew. I remember living in Florida and having it cook all day and make the kitchen smell delicious. I’m not quite sure if there is an exact recipe for this but I made this super easy recipe last night.

What you need…

1 lb stew meat (most butchers or meat departments have them labeled “stew meat”)

1/2 onion chopped

2 celery stalks, chopped

1/2 cup of baby carrots (if you prefer to use big carrots, just chop them into 1/2″ pieces)

1 tsp herbs de provence

2 bay leaves

2 garlic cloves, minced

2 medium size potatoes, cubed

1 Container of Beef Stock (I used about 30 oz of a 32 oz container. Why? Because I forgot about the rest of it.)

1 small bunch of basil, chopped


Salt and Pepper

1 12 oz can of beer

2 cups of red wine

2 Tbs of vegetable oil

2 Tbs butter

Toss the meat in the flour and brown in a hot pan with the oil.  You just want the meat to have that crispy (not BURNT) coloring on it. Remove from heat and set aside. Here is the difficult part…are you ready? Set crock pot to high. Put all the other non-liquid ingredients in the crock pot. Put meat on top of the solid ingredients in crock pot. Pour everything else into crock pot EXCEPT butter. Cook on high for 4 – 8 hours. Stir occasionally. I made the mistake of cooking it over night and woke up at 3 AM smelling stew. To thicken, stir about a TBS of flour with 3 TBS of water. I actually did this with some red wine and it worked well and added flavor. Serve in a bread bowl or with bread.

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