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Post by blc on Jun 6, 2015 17:56:12 GMT
Crock Pot Beef Stew 2 tablespoons vegetable oil 2 medium celery stalks, medium dice 1 medium carrot, peeled and medium dice 1 medium yellow onion, medium dice 2 medium garlic cloves, finely chopped 1/2 teaspoon dried thyme 2 tablespoons tomato paste 1 cup dry red wine 2 tablespoons Dijon mustard
| 1/3 cup all-purpose flour 2 teaspoons kosher salt, plus more as needed 1/2 teaspoon freshly ground black pepper, plus more as needed 1 (3-pound) boneless chuck roast 1/2 pound cremini mushrooms, cleaned, stems trimmed, and quartered 1 1/2 cups low-sodium beef broth 1 bay leaf 1 cup frozen peas 2 tablespoons coarsely chopped fresh Italian parsley leaves
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Heat the oil in a large frying pan over medium heat until shimmering. Add the celery, carrot, onion, garlic, and thyme and cook, stirring occasionally, until the carrots just begin to soften, about 10 minutes. Add the tomato paste, stir to coat the vegetables, and cook until it’s no longer raw-tasting, about 3 minutes. Add the wine and mustard, stir to combine, and bring to a simmer. Cook until the wine reduces by roughly half, about 5 minutes. Remove from heat and set aside. (At this point the mixture can be completely cooled and refrigerated up to 12 hours until ready to continue.) Place the flour, measured salt, and measured pepper in a large bowl and whisk to combine; set aside. Trim the roast of excess fat and sinew and cut it into 1- to 1-1/2-inch cubes. Place the meat and mushrooms in the flour mixture and toss to coat. Pour all of the meat, mushrooms, and loose flour mixture into the slow cooker. Add the vegetable-wine mixture and stir to combine. Add the beef broth and bay leaf, tucking the bay leaf into the broth. Cover and cook on high, stirring about every 1 1/2 hours if possible (if you can’t stir it that often, it’s OK), until the beef is tender and can easily be pierced with a fork, about 5 hours. Add the peas and parsley, stir to combine, and continue to heat until the peas are warm, about 5 minutes. Taste and season with more salt and pepper as needed.
I simplified this a bit. I skipped the frying pan business, but I did NOT use wine. Having said that though, I think the wine would cook off in the crock pot as well. I also didn't do the veggies at that time. I added them later. I use the crock pot liner bags, so I added the flour and seasonings to the cooking bag, then added the meat pieces to that and shook them until floured, then put the bag into the pot. I only used 1/4 tsp of salt. I eliminated the tomato paste and used a can of low sodium beef broth. I measured that into a bowl, then added enough water for a total liquid of 2-1/2 cups. Then stirred in the mustard. I didn't have Dijon so I used spicy brown. Poured that mixture over the meat in the pot, then added the other ingredients except for the veggies. I used dehydrated onions and some dehydrated celery flakes. I cooked it on low for 8 hours and then took a bag of frozen mixed veggies, cooked them in the microwave, then added them to the pot and cooked another 20 minutes. This was every bit as good and you can vary the taste by, substituting the wine for tomato juice etc. This doesn't make a large amount. This could easily be doubled in a 6 quart crock pot.
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