1. WHAT YOU WILL NEED:

2 lb. beef stew meat (see beef note)
2 tbsp. olive oil
3-4 potatoes, peeled and diced
2-3 carrots, peeled and diced
2-3 onions, peeled and chopped
1-2 celery stalks (optional)
1-2 garlic cloves, minced or diced
1 (32 oz.) box beef broth (Swanson)
onion powder, to taste
garlic powder, to taste
freshly ground pepper, to taste

2. SUGGESTED EQUIPMENT:

 • Crock-Pot (slow cooker) or Ninja Foodi Smart XL
 • cutting board and knives
 • vegetable peeler (for carrots)
 • large nylon spoon (for stirring and serving)

3. SLOW COOKER MAGIC:

Any slow cooker will work for beef stew. However, recently I've been using a Ninja Foodi Smart XL to prepare my beef stews. It has a bunch of additional features such as a handy sear mode and the ability to pressure-cook as well as slow cook, all in the same pot!

4. BEEF PREPARATION:

Pre-cut beef stew meat packaged by your butcher is fine in a pinch. However, what I do is buy a large (and cost effective) beef brisket at Walmart. Each brisket can make three, four (or more) beef stews. I will cut a quarter to a third off the brisket and put the rest tightly wrapped in the refrigerator for the next meal (whatever that may be, likely another beef stew).

When cutting up the brisket into bite-size chunks, I make sure to trim off most of the fat. My technique is to cut the brisket into steak-sized portions, then cut again based on where the fat is, and trim, leaving thin slithers of fat attached where I cut. While I'm cutting I have the slow cooker on sear with some olive oil in the bottom of the pan, and throw the bite-sized trimmed cubes into the pot as I go, stirring every now and then to ensure even browning.

5. VEGETABLE PREPARATION:

Once the beef is in the pot and browning, you can start preparing the vegetables. By the time you have made a few beef stews you'll find your knife-skills have improved and cutting up lots of vegetables safely will be effortless. I use a vegetable peeler for the carrots, and if they are thicker carrots, I'll slice them down the middle before chopping them up into coins. I peel the potatoes using a smallish knife, and quarter them before doing a rough dice. Don't forget the celery and garlic! As I go, I throw everything into the pot.

6. BROTH AND SEASONINGS:

Once all the vegetables have been cut up and added to the pot, I'll add an entire box of beef broth (4 cups). Then I season with a good shake of onion powder, garlic powder and freshly ground black pepper. Give everything a stir, then set the slow cooker on HIGH. Plan for about 4 hours (or less if you can pressure-cook).

7. PRESSURE-COOK FINALE:

With the Smart XL, it's easy to switch modes from slow cook to pressure-cook. When using beef brisket, I'll pressure-cook for 10 minutes just before serving to ensure every bite is soft and tender.

8. VARIATIONS:

 • Try adding a hearty dollop of ketchup (Hunts) to your serving bowl. Be sure to stir it in!
 • For dipping, a slice of buttered bread can't be beat.

Enjoy!

Submitted by: The Magician