Crock Pot or Not Beef Stew
This is the only recipe you will ever need for a hearty beef stew any day of the week. You can use the Crockpot to "set it and forget it" or leave the stew in a heavy bottom stock pot and simmer stirring a minimum of every hour. It's totally up to you and what is going on in your life that day.
Ingredients
- 3 Lb. Roast Chuck or Bottom Round cubed
- 2 Large Onions chopped
- 4 Stocks of Celery chopped
- 4 Carrots chopped
- 4 Garlic Cloves minced
- 2 Cups Beef Stock
- 3 Medium Potatoes cubed
- 2 Cups Frozen Peas
- 5 Sprigs of Fresh Thyme
- 3 Bay Leaves
- 3 Cups Water
- ½ Cup Flour
- ½ Cup Hot water
- 2 Tablespoons Olive Oil
- Salt and Pepper to taste
Instructions
- Start by cubing the meat into bite sized pieces
- Start with a larger heavy bottom stock pot( We will transfer to a crock pot for finishing) heat on high heat with oil, add cubed beef (make sure to season with salt and pepper) cook on high for 5 minutes.
- Take the meat out of the pot and set aside, use the same pot that the meat was in and add the onion, celery, and carrots. Continue to cook for 5 minutes, onions should start to look translucent. Add fresh garlic and cook for another 2-3 minutes.
- Add the beef stock to deglaze the pot (you can continue to cook in this same pot or transfer now to a crock pot).
- Add all the ingredients into the pot; meat, potato, frozen peas, bay leaf, and fresh thyme, cover with 3 cups of water and cook on medium/low for 5 hours (if you use a crock pot cook on high for 4hrs).
- Thicken the stew with a “slurry” take a coffee mug and add a ½ cup flour and whisk with ½ cup of HOT water stirring fast with a fork, getting all the lumps out.
- Add the “slurry” to the stew and stir in, cook for another 1 hour.
- Taste and add additional salt/ pepper as needed
Video
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- 3 Lb. Roast Chuck or Bottom Round (cubed)
- 2 Large Onions (chopped)
- 4 Stocks of Celery (chopped)
- 4 Carrots (chopped)
- 4 Garlic Cloves (minced)
- 2 Cups of Beef Stock
- 3 Medium Potatoes (chopped)
- 2 Cups of Frozen Peas
- 5 Sprigs of Fresh Thyme
- 3 Bay Leaves
- 3 Cups of Water
- ½ Cup of Flour
- ½ Cup of Hot water
- 2 Tablespoons of Olive Oil
- Salt and Pepper to taste
- Put your pot heat on high heat with oil, add cubed beef (make sure to season with salt and pepper) cook on high for 5 minutes.
- Take the meat out of the pot and set aside, use the same pot that the meat was in and add the onion, celery, and carrots. Continue to cook for 5 minutes, onions should start to look translucent. Add fresh garlic and cook for another 2-3 minutes.
- Add the beef stock to deglaze the pot (you can continue to cook in this same pot or transfer now to a crock pot).
- Add all the ingredients into the pot; meat, potato, frozen peas, bay leaf, and fresh thyme, cover with 3 cups of water and cook on medium/low for 5 hours (if you use a crock pot cook on high for 4hrs).
- Thicken the stew with a “slurry” take a coffee mug and add a ½ cup flour and whisk with ½ cup of HOT water stirring fast with a fork, getting all the lumps out.
- Add the “slurry” to the stew and stir in, cook for another 1 hour.
- Taste and add additional salt/ pepper as needed