Beef Stew {in your Crockpot}

DSC_0261I made this stew on Sunday and have been re-heating and eating for lunch almost everyday.  It was delicious on Sunday but it’s gotten even better after a couple of days in the fridge.  Traditional beef stew recipes usually call for mushroom and potatoes but I left these out as Joe isn’t a big fan and I used a beer to add liquid and flavor.  Serve with bread, over rice noodles or mashed potatoes to soak up the rich sauce.

What to buy:

  • 4 tablespoons unsalted butter
  • 2 pounds beef stew meat, cut into 1 inch pieces
  • salt and pepper to taste
  • 3 tablespoons flour
  • 2 cups beef stock
  • 1 beer, the darker the better
  • 2 tablespoons tomato paste
  • 1/4 teaspoon thyme
  • 1/4 teaspoon oregano
  • 1/4 teaspoon basil
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon allspice
  • 1 cup carrots, diced
  • 1 cup yellow onions, diced
  • 1 cup frozen green peas, thawed

What to do:

  • add 1 tablespoon of butter to a pan over medium high heat
  • season beef with salt and pepper
  • add beef to saute pan and sear, about 2 or 3 minutes per side
  • add remaining butter, onions, flour, stock, tomato paste, herbs, spices, carrots, onions and browned meat to crockpot
  • cook on low for 6-7 hours or on high for 2-3 hours
  • before serving stir in the peas and serve immediately

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