Thursday, February 12, 2015

Crock-Pot Cooking: Beef Stew

Over the weekend I made two dinners in my trusty old crock pot. The Saturday night Beef stew was AMAZING and I had to share!

  • 6 medium Yukon potatoes, quartered
  • 4 medium carrots, cut to 1"
  • 3 medium onions, quartered
  • Salt and freshly ground pepper
  • 1 Cup all-purpose flour
  • 2-3 pounds beef chuck, fat trimmed and cut into 1" pieces
  • 2T Olive Oil
  • 1 1/2 Cups beef broth
  • 2t dried thyme leaves
  • 2 Cups frozen peas, defrosted
  • 2 Cups frozen corn, defrosted
  • Combine potatoes, carrots, onions, 1t salt, 1/2 t pepper in the crock pot. Toss veggies to distribute seasoning
  • Add 2t salt, 1t pepper, and flour to a large plastic bag and mix. Add the meat to the flour, toss to coat, and shake off excess flour
  • Heat oil in a large skillet over high heat. Add meat and brown on all sides. Transfer browned meat to crock-pot (I had to do two batches of meat)
  • Deglaze the skillet with the broth and crape any bits from the bottom of the pan. Transfer liquid mixture to the crock-pot and add thyme. Cover and cook. (medium-6 hours or low-8 hours), until the meat is tender
  • Add the peas and corn, mix and cook for 1 additional hour. Season with Salt and Pepper
ENJOY it is SUPER yummy!!!!!

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