Umami Beef Stew
A hearty beef stew for the crock pot
- Ready In:
- 3hrs 30mins
- 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.
MY PRIVATE NOTES
Add a Note
Join The Conversation
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.