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Slow cooker beef stew perfect for cold night 2 tablespoons oil
1.5 pounds beef …

2 min read

Slow cooker beef stew perfect for cold night
2 tablespoons oil
1.5 pounds beef stewing meat (in chunks)
1-2 teaspoons salt (or less, depending on what kind of stock you’re using)

Black pepper (to taste)
2 tablespoons flour

2 large yellow onions (cut into wedges)

2 cloves garlic (sliced)

2 teaspoons Italian seasoning

4 tablespoons tomato paste

1/4 cup red wine (OR use more stock)

2 cups beef stock

2 tablespoons Worcestershire sauce

1 tablespoon maple syrup

8 small gold potato 
4 large carrots (peeled, ends trimmed and cut into chunks)

4 large celery sticks (trimmed and thickly sliced)

1/2 pound brown mushrooms (cleaned and quartered) * Brown the meat: Heat the oil in a large and deep skillet over medium-high heat. Add the beef cubes, season with salt and pepper and stir. Sprinkle the flour over the meat and stir well. Cook until the beef is browned on all sides Remove to a 5-6 quart slow cooker. * Start the gravy: Put the skillet back over medium high heat. If needed, add a little more oil. Cook the onions and garlic until starting to soften. Stir in the Italian seasoning and tomato paste and cook, stirring constantly, until the herbs are fragrant, about 1 minute. Pour the red wine into the pan, scratching the browned bits off the bottom. Cook until thickened, about 1 minute. Stir in the stock,
Worcestershire sauce and maple syrup. Bring to a boil . * Transfer to the slow cooker: On top of the meat, place the potatoes, carrots, celery and mushrooms. Very carefully (!) pour the hot liquid from the skillet into the crockpot, making sure the liquid runs down all the way to the bottom and underneath the meat (stir a little if needed). * Cook: Cook the stew on LOW for 8 hours or on HIGh for 4 hours.

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1.5 pounds beef …

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