There is nothing better than walking into the house at the end of the day, greeted with the delicious scent of beef stew! Hearty and fragrant, a stew that has been simmering in a crock pot all day is a great meal to ward off the winter cold. And if you have leftovers, it is even better the next day!
While there are some standard ingredients for beef stew, the vegetables can easily be adjusted for personal preference. I usually start with onions, potatoes, celery, and carrots, and add whatever else I have in the vegetable drawer. On occasion, I have used parsnips, turnips, kohlrabi, celery root, fennel, bell peppers, tomatoes, and/or cabbage. Use those vegetables you enjoy, and/or those your children will eat!
Because this recipe has so many ingredients, I usually chop all the vegetables, brown the meat, and mix together the liquids and spices, the night before and refrigerate. In the morning, all you have to do is add everything to the crock pot and head out the door!
Hearty crock pot beef stew
2
lbs. beef stew meat, cut into one-inch cubes
1/4
c. flour
2 c. red wine
1 can Cream of Mushroom soup
1 c. beef broth
2
cloves garlic, mashed
2
bay leaves
1
tsp. paprika
1 sweet
onion, chopped into large chunks
3
potatoes, peeled and diced into large chunks
2
carrots, thickly sliced
2
parsnips, thickly sliced
2
stalks celery with leaves, chopped into large chunks
Optional: ¼ c. frozen corn
Optional:
¼ c. frozen peas
Olive
oil
salt and pepper to taste
Prepare
all vegetables, cutting them to approximately equal sizes. Set aside.
Toss
the meat in the flour, salt, and pepper.
Heat the oil in a skillet and brown the meat on all sides. Set aside.
To
the crock pot, add all the liquids and the soup.
Stir in the spices until well-blended.
Add the meat and vegetables, except for the corn and peas.
Cover
the crock pot and cook on low for eight to 10 hours, or on high for four to six
hours, until the meat is tender. Add the
peas and corn, and stir. If the broth is
too thin, add a slurry of flour and butter, or corn starch and water. Let sit
for 10 minutes, and serve. If desired, serve
over egg noodles or rice, and garnish with celery leaves or fresh parsley.
Hearty crock pot
beef stew, deconstructed!
2
lbs. beef stew meat, cut into one-inch cubes
>Fat alert: Most of the meats used for stew have a high fat content. It is difficult to cook meat for long periods of time without it.
>Ingredient alert: This is a recipe for beef stew. Beef cannot be eliminated. While a lean beef may be used, cooking times may need to be adjusted to prevent the meat from drying out.
1/4
c. flour
>Health alert: The flour in this recipe is used as a thickening agent. It may be replaced with corn starch or Agar Agar.
>Health alert: Some Worcestershire sauces contain MSG. If MSG is a dietary concern, check the product label carefully.
2 c. red wine
>Health alert: Some red wines are high in sugar. If this is a dietary concern, a reduced sugar wine may be used. In the alternative, the wine may be thinned with water or replaced with beef broth.
>Health alert: Red wine contains alcohol. If this a dietary concern, it may be replaced with beef broth or diluted balsamic vinegar.
1 can Cream of Mushroom soup
>Fat alert: Cream of Mushroom soup can be high in fat. It may be replaced with a low-fat or fat-free variety, or a prepared fat-free mushroom gravy. In the alternative, a homemade Cream of Mushroom soup may be used.
>Health alert: Cream of mushroom soup may also have a high salt content. If salt is a concern, look for a low-sodium variety or use a homemade version, where the salt can be controlled.
>Health alert: When fat is removed from a product, food manufacturers often increase the sugar or salt content. Read the labels of the soup or prepared gravy carefully to determine whether the salt or sugar content is acceptable.
>Health alert: Some varieties of Cream of Mushroom soup or prepared gravy are packed with a wide variety of allergens, including MSG and gluten. Read the labels carefully. The best alternative may be to make your own!
1 c. beef broth
>Fat alert: Canned beef broth may contain a significant amount of fat. Low-fat and 99% fat-free varieties may be substituted. In the alternative, substitute the commercial broth with a homemade broth, where the fat can be controlled, or use pureed mushrooms. (Portabella mushrooms most closely mimic the beef taste.)
>Health alert: Some varieties of canned beef broth are high in salt. Low sodium varieties are available. In the alternative, substitute a homemade broth, where the amount of salt can be controlled, or use pureed mushrooms. (Portabella mushrooms most closely mimic the beef taste.)
2
cloves garlic, mashed
2
bay leaves
1
tsp. paprika
Sweet
onion, chopped into large chunks
3
potatoes, peeled and chopped into large chunks
>Health alert: Potatoes are high in starch. If this is a dietary concern, they may be substituted with any sturdy vegetable of your choice, such as turnips, carrots, parsnips, rutabagas, or celery root.
>Ingredient alert: Some vegetables are better suited to a lengthy cooking process. If a more delicate vegetable, such as broccoli or cauliflower, are preferred, cook them separately, and add the gravy at the end.
2
carrots, thickly sliced
>Health alert: Carrots are high in sugar. If this is a dietary concern, they may be replaced with additional parsnips.
2
parsnips, thickly sliced
2
stalks celery with leaves, chopped into large chunks
Optional: ¼ c. frozen corn
Optional:
¼ c. frozen peas
Olive
oil
>Fat alert: Olive oil is high in fat. The olive oil in this recipe is used to brown the meat. If fat is a concern, it may be replaced with a light touch of cooking spray.Salt and pepper to taste
(Follow the instructions above.)
No comments:
Post a Comment