Slow Cooker Beef Stew

Earlier this week, I was craving some beef stew.  It complements the cold evenings so well!  Plus, I need more iron in my diet.  So, the stars aligned.

I gathered my basic recipe foundation from Food Network: Slow Cooker Beef Stew.

But, I had to make some tweaks to the recipe based on what my tastes are and what I had on hand in the kitchen.

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From Food Network: Slow Cooker Beef Stew
Level: Easy
Total: 8 hr 40 min
Prep: 20 min
Cook: 8 hr 20 min
Yield: 8 to 10 servings

Ingredients

  • 2 pounds beef chuck, cut into 1 1/2-inch pieces — cut as much fat off as possible
  • 1 teaspoon smoked paprika (that’s all I had in the kitchen) plus more for garnish
  • Kosher salt and freshly ground black pepper
  • 2/3 cup corn starch (what I had available)
  • 3 tablespoons olive oil
  • 1 pound small white potatoes, halved
  • 1/2 pound cremini mushrooms, halved
  • 4 medium carrots, cut into 1-inch chunks
  • 1 medium onion, chopped
  • 4 stalks celery, cut into 1 -inch chunks (addition to recipe)
  • 2 tablespoons tomato paste
  • 1 cup red wine
  • 2 cups low-sodium beef broth
  • 3 sprigs fresh thyme (I used several dashes of dried thyme as that’s what I had)
  • 1 teaspoon caraway seeds, optional (didn’t use this bc didn’t have)
  • 1/2 cup loosely packed parsley leaves, chopped
  • Sour cream, for serving (we used greek yogurt)

Directions

  1. Toss the beef with the paprika, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Coat in 1/3 cup corn starch and shake off any excess.
  2. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the beef and cook undisturbed until it begins to brown, about 3 minutes. Continue to cook, turning the beef as needed, until mostly browned, about 3 minutes more. Remove the skillet from the heat and transfer the beef to the insert of a 6-quart slow cooker
  3. Add the potatoes, mushrooms, carrots, celery, and onions and stir to combine.
  4. Heat the remaining 1 tablespoon of oil in the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute.
  5. Add the 1/3 cup corn starch and wine and whisk until thick (it’s OK if there are some lumps).
  6. Add the beef broth, thyme, caraway if using, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking
  7. Continue simmering and whisking until the gravy is smooth and thick, about 4 minutes.
  8. Pour the gravy into the slow cooker, cover and cook on low for 8 hours. The meat and vegetables should be tender.
  9. Season with salt and pepper and stir in the parsley.
  10. Serve the stew in bowls with dollops of sour cream/greek yogurt and a sprinkle of paprika.

I browned the meat the night before and set the crockpot on low overnight.  When it was done, I took out the crockpot insert and left in on the stove top to cool.  Got home around 5:30pm and was ready to serve for the family.  This modified recipe was able to feed 4 servings the first night, and 3 servings for leftovers.  Keep in mind, we used large bowls.

This recipe definitely tackled my craving (yep, 24 weeks preggo!) and satisfied my husband and my mother-in-law as well!  Bonus, our 9.5 month old really enjoyed eating the tender beef and vegetables as well!  Family friendly meal!

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Author: Kris

Grew up in a small Texas town. Heavily involved in extracurricular activities: piano, violin, dance (ballet/jazz/tap), tennis, horseback riding (english/western), taekwondo, basketball, soccer, volleyball, percussion, drumline, orchestra, band, mascot, pageants. I had the typical Tiger Mom upbringing. Went to college, medical school, residency, and fellowship. Amidst the ups and downs of life, allow me to share with you my journey...as an "ordinary" person who happens to be an MD.

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