Winter! No matter what part of the country you live in these days, it’s been cold outside and what better time for those meals we often refer to as “comfort foods”. We’ve decided this month would be devoted to dishes that would fit into the category of comfort foods and this beef stew won’t disappoint!! Best of all, this stew cooks all day in the slow-cooker filling the house with its amazing aroma.
Here’s Karen Gentry from Where Flours Bloom to tell you all about her easy and delicious recipe for Beef Stew:
Baby, it’s cold outside…how about a delicious bowl of homemade beef stew. I got up early (real early) this morning and made this stew. The temperature outside is perfect to start making your favorite soup recipe.
I just had a taste for beef stew so I decided to make it today…so glad I did! It is a perfect recipe if you love beef stew. The recipe has peas in it, but I used corn instead. Fill free to use what ever vegetables you like. Hope you try this – you won’t be disappointed!
- 2 lbs of stewing beef, trimmed and cut into 1 inch cubes
- 1 tablespoon olive oil
- 2 medium-sized onions, chopped into large pieces
- 2 ribs celery, chopped
- 4 carrots, chopped
- about 20 mini-potatoes, cut large ones in half, leave smallest ones as is (I like to use a mix of yellow, red and no need to peel)
- 1 28 oz. can whole tomatoes
- 1 1/2 teaspoons Italian seasoning
- 3 cups sodium reduced beef broth, divided
- 2 bay leaves
- 1 cup frozen peas (or corn)
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cups all-purpose flour
Heat the olive oil in a large skillet over medium-high heat and then lightly brown the meat in batches. Transfer browned beef to a plate and set aside.
Dump the tomatoes into the slow cooker (juice and all). Crush them with a potato masher or the back of a spoon. Add the onions, celery, carrots and potatoes. Sprinkle the Italian seasoning over the vegetables and then add the beef and any accumulated drippings. Pour 2 1/2 cups of the beef broth over the beef and vegetables. Give the mixture a quick stir. Add the bay leaves.
Cover and cook on low for 8 – 10 hours.
About 20 minutes before serving, add the peas (no need to defrost first), salt and pepper. In a small bowl whisk together the flour and remaining 1/2 cup of beef broth, creating a smooth paste. Stir into the stew. Replace the slow cooker cover and cook until thickened (about 15-20 minutes).
Remove the bay leaves before serving.
Thank you again, Karen, for visiting and sharing another great recipe with us!! I’m already looking forward to see what you have for us next week!
If you would like to see some of Karen’s other recipes, you can visit her at Where Flours Bloom.
‘Til next week,