When it’s cold outside, most of us want to settle in, wear our warm fuzzy socks and eat something warm and comforting. One of my favorite things to cook when this is the case is classic beef stew. It’s easy to prepare and it’s one of those meals you can throw in a crockpot in the morning before work and come home to a house smelling delicious and it’s ready to enjoy. I won’t waste your time with past tales of enjoying beef stew with family and friends…I’ll just get right down to the recipe.
Cook time: 8 hours
Beef Stew Ingredients
2 pounds of stew meat (sometimes I like to buy sirloin steak and cut it up into bite sized pieces)
1 package of carrots
1/2 chopped yellow onion
6 large russet potatoes
1 can of fire roasted diced tomatoes
64 ounces of beef broth (or enough to cover all ingredients)
Worcestershire sauce (to taste but I generally put in about 2 Tablespoons)
1 Tablespoon of garlic paste
2 Tablespoons of freshly chopped parsley
4 bay leaves
1/2 teaspoon of crushed red pepper
Salt (to taste)
Pepper (to taste)
4 Tablespoons of Flour (optional if you want a thicker stew)
2 Tablespoons of cooking oil
Beef Stew Directions
In a large skillet, heat oil on medium high heat. Season beef with salt and pepper, and place in heated skillet to sear all sides.
Add all ingredients to crock pot and let simmer on low for 8 hours.
*Reserve the flour for later.
Once the stew has been cooking on low for 7 hours, remove 2 cups of liquid from the pot. Combine flour and stir until it’s combined and there’s no lumps. Return the mixture back into the crockpot and stir. Let this simmer for another hour.
*If you’re away from the house longer than 8 hours, the beef stew will still be fine simmering for a bit longer.
*You can cook this on the stove top as well, cooking time is a couple of hours on medium heat.