The ULTIMATE Crockpot Beef Stew

• Meat

  • 2 lb Beef chuck

• Produce

  • 1 Bay leaf
  • 3 Carrots
  • 2 stalks Celery
  • 3 cloves Garlic, fresh
  • 8 oz Mushrooms
  • 2 Onions
  • 1/4 cup Parsley
  • 5 Red potatoes
  • 3 sprigs Thyme

• Canned Goods

  • 2 1/2 cups Beef broth
  • 4 oz Tomato paste

• Condiments

  • 2 tsp Worcestershire sauce

• Baking & Spices

  • 1 tsp Allspice
  • 1 tbsp Cornstarch
  • 1 Flour

• Beer, Wine & Liquor

  • 1 bottle Guinness extra stout beer
  • 1/2 cup Red wine, semi sweet or dry

Found on happilyunprocessed.com

Description

Ingredients

• 2 lbs. beef chuck, cubed (purchasing 3 lbs of beef chuck will result in approx. 2 lbs. when all trimmed, cut up and cubed)
• flour for coating
• 5 red potatoes, cut up into cubes (approx. 4 cups)
• 3-4 carrots, peeled and chopped or sliced
• 2-3 stalks celery, diced (approx. 2 cups)
• 2 onions, cut in large chunks (approx. 2 cups)
• 8 oz. mushrooms, sliced
• 3-4 cloves fresh garlic, minced
• 1/2 cup semi sweet or dry red wine
• 2 1/2 cups beef broth
• 1 bottle Guinness Extra Stout beer
• 2 teaspoons Worcestershire sauce
• 4 oz. tomato paste
• 1 bay leaf
• 3 sprigs thyme
• 1/4 cup freshly minced parsley
• 1 teaspoon allspice
• 1-2 Tablespoons cornstarch (or arrowroot powder)

Directions

• Cut up all the veggies and have ready.
• Place potatoes, carrots and celery in the crockpot
• Measure out the liquids and have ready.
• Lastly, cut and cube the beef.
• Heat up a large skillet (preferably cast iron) over high heat until hot. Add approx. 1-2 Tablespoons of oil. You should only be able to hold your hand over the skillet for a few seconds, if not continue to let it get very hot.
• Season approx. 1/3 of the meat generously with salt and fresh black pepper. Put a little flour in either a Ziploc bag or shallow dish and coat the beef.
• Place the beef in the hot skillet. (You dont want to turn the meat too quickly otherwise you wont get a good sear.) Flip after approx. 3-4 minutes or until the beef is nice and browned. Flip the beef and brown the other side.
• Place the browned beef in the crockpot with the veggies.
• Continue until all the meat is browned, adding oil when necessary.
• Add the onions and mushrooms to the pan. (Add a little oil if necessary) and season again with salt and pepper. Cook approx. 4 minutes - add the garlic. Cook another minute more.
• To deglaze the pan, add the wine to the onions and scrape up any bits left of the bottom (this is where a lot of flavor is). Taste for seasonings. Cook approx. 1-2 minutes.
• Lastly, add the broth, beer, Worcestershire sauce and tomato paste. Stir to combine.
• Carefully, add this to the crockpot. (You may need to use a large spoon until the pan is light enough to lift without spilling anything).
• Add the spices (bay leaf, thyme, parsley and allspice) to the crockpot - give it all a good stir.
• Cover and cook on HIGH for 3 hours.
• After 3 hours, stir the stew and turn the crockpot to LOW and continue cooking another 3-4 hours.
• About 1 hour prior to serving, scoop out about 1/2 cup of the hot liquid and whisk in the cornstarch (or arrowroot). Add it back to the stew and gently stir. The more cornstarch you add, the thicker the stew will become. Also taste for seasonings and adjust at this point.

Nutrition