Tuesday, January 1, 2013

Another food post

I tried this beef stew recipe a few days ago.  We had a rainy, foggy day and it seemed just the right thing to make.  There seem to be dozens of beef stew recipes out there and I have tried many.  This was an excellent version, especially favorable because I was able to use my crockpot.  All the work is done early in the day and that is always a big plus in my book.

Crockpot Best Ever Beef Stew from Mrs. Happy Homemaker
Original recipe can be found here.

2 lbs. beef stew meat
1/2 cup all purpose flour
1 tablespoon seasoning salt
2 tablespoons olive oil
1/2 teaspoon black pepper
1 large onion, diced
2 bay leaves
1/4 cup Worcestershire sauce
2 cups water
2 heaping teaspoons beef demi-glace or Swanson beef flavor boost found in the soup aisle
4 medium to large red-skinned potatoes, washed and diced
3 large carrotes, peel and sliced
1 stalk celery, diced

In a plastic bag mix the flour with seasoned salt.  Add stewing meat and shake until evenly coated (shake off excess flour before putting back into the pan).  Heat the olive oil in a skillet; add meat and brown on all sides.  Remove using a slotted spoon or tongs and place into the bottom of a slow cooker.  Season with pepper.

Saute the diced onion in the same hot skillet for 2 minutes.  You don't have to worry about cleaning the pan after using the meat as this adds extra flavor.  Transfer the onions into the crockpot.  Back to the skillet, pour in the Worcestershire sauce, water and beef demi glace (or Swanson Flavor Boost).  Whisk until thoroughly mixed, making sure you scrape up any browned bits in the bottom of the pan.  Turn off the heat and set aside.

Add the diced potatoes, carrots, celery and bay leaves to the crockpot.  Pour broth/Worcestershire sauce mixture over the top of the vegetables and meat.

Cover and cook on low for 8 hours.  Remove the bay leaves before serving.

End result: a delicious and comforting evening meal on a cold, wintry night.

I read the comments below Mrs. Happy Homemaker's recipe and took note of the following remarks which I have added below.

"Great recipe but I would substitute red wine and beef stock for the 2 cups of water.  Also, consider adding a few soft prunes, chopped.  They melt into the stew and add a rich darkness but no taste of prune."

The reply to this was: "if you use beef stock instead of water, make sure to omit the demi-
 glace or Swanson Flavor Boost - it would be too much.  The prunes sound like a neat trick."

Another comment read:

"Just put it on to cook about two hours ago, hope it tastes as good as it smells!  I used 1-1/2 cups of water and 1/2 cup red wine.  Can't wait to try it!"

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