Prep 30 mins
Cook 3 hrs
A hearty beef stew for the crock pot
- 2 lbs stewing beef, cut up
- 2 -3 tablespoons flour
- 5 tablespoons olive oil
- 1 large onion
- 4 garlic cloves
- 1 1⁄2 cups red wine
- 1 1⁄2 cups beef broth
- 3 russet potatoes or 3 red potatoes, chopped
- 1 turnip, peeled and chopped
- 2 carrots, sliced
- 2 celery ribs, chopped
- 3 bay leaves
- 1 teaspoon salt
- 1 teaspoon fresh coarse ground black pepper
- 1⁄2 cup parsley, chopped
- 1 cup sliced mushrooms
- 1⁄2 cup frozen peas
- 1 teaspoon browning sauce
- 2 teaspoons cornstarch
- 1⁄4 cup water
- Dredge the beef in the flour and lightly salt and pepper.
- Heat a large frying pan.
- Add 2 Tb of olive oil and brown 1/2 the beef.
- Be sure the beef cubes are not too crowded so you can get a nice browning. An old fashioned frying pan that is not non-stick is preferable. The meat will brown better and you can scrape up the browned bits from the bottom of the pan.
- Chop the onion and garlic while the beef is browning.
- Remove the browned beef and add to the crock pot.
- Add 2 Tb of olive oil and brown the rest of the beef.
- Remove the beef and place in the crock pot.
- Scrape the bottom of the frying pan and add that to the crock pot.
- Add 1 Tb olive oil and saute the onion and garlic until translucent.
- Quench with the red wine and simmer for 30 seconds.
- Add the onions, garlic and red wine to the crock pot.
- Add potatoes, turnip, carrots, celery, bay leaves, salt and pepper.
- Cook on high for 2-3 hours.
- Add chopped parsley, mushrooms, peas and browning sauce.
- Cook on high for 1/2 hour.
- Mix cornstarch and water, add to crock pot, stir and wait to thicken.
This was very good. I did everything according to the recipe except I added 2 carrots for color. The timing was right on for my old crockpot. I cooked it on high for 3 hours, added the parsley, peas, shrooms, and browning sauce and let it cook for 15 minutes. Then I did the cornstarch and it was ready to serve 15 minutes later. Great flavor, meat was tender, and veggies cooked perfectly! Thanks for sharing.
I reduced the recipe to feed 4 and cooked it on the stove instead of the crock pot (due to time constraints). The instructions are missing in regards to adding the broth, potatoes, turnip & celery. Since I cooked it on the stove I added the broth to the pan after the wine then simmered until the meat was about 2/3 cooked. Then added the root veggies, brought to a boil, reduced and cooked until they were almost tender. Then added the parsley, peas, mushrooms and some carrot shreds I had on hand and continued with the recipe. I didn't have browning sauce, but I used beef base and water for the broth, which added good color and I put in a dash of Worcestershire for flavor. My family loved this recipe! The best new stew we've had in a long time. I used baby portabellos and they gave the stew a very hearty, mushroomy flavor that my family was really happy with. We'll look forward to trying it in the crock pot as well! Thanks for sharing, Nicola! Made & enjoyed for Spring 2010 PAC-O.
This is a rich, savory classic stew. There are some flaws in the instructions, ingredients listed that are not mentioned below, but if you just put the potatoes, turnip, and celery in the crock pot from the beginning all will be well. I added a chopped carrot for color (also from the beginning), and not having browning sauce, put in a capful of Worchestershire. The stew is fabulous. Made for Pick A Chef.