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| CROCK-POT BEEF STEW | |
 This Beef Stew may be made in the Crock-Pot or on the stove top in a large Dutch oven, but for the best results, be sure your Crock-Pot doesn't boil; it should simmer lightly. Boiling will make the beef stringy and dry, will ruin the flavor of the broth and make the vegetables mushy - the results will be like stew from a can. Some Crock-Pots have probes which will allow you to set the desired temperature. 3 lbs. stewing beef, cut into 1-inch cubes 1 (3x2-inch) cube lean salt pork (optional) 1 tablespoon extra virgin olive oil 2 large onions, sliced 1/2 lb. large carrots, cut into 1/2-inch thick coins 3 large potatoes, in 1-inch cubes 4 garlic cloves, minced salt and pepper, to taste 2 tablespoons flour (or enough to coat meat) garlic and onion powder (for sprinkling) 1 quart beef stock water 1/4 cup ketchup Sprinkle the beef cubes lightly with salt, pepper, garlic powder, onion powder and flour for extra flavor during browning. When using a Crock-Pot for beef stew, for extra flavor, brown the floured beef cubes in olive oil before transferring them to the Crock-Pot (brown the salt pork along with the beef, if using). Brown onions and add garlic towards the end of the browning but don't allow it to take on too much color. Crock-Pot or slow cooker: In a slow cooker, add all the vegetables at the beginning. Add broth and set the temperature to 170-190°F. Leave to cook from 5-8 hours or until meat and vegetables are tender. Dutch Oven: If using a Dutch oven, add all ingredients except the vegetables which should be added during the last 35 minutes of cooking and simmered until tender. Add a few tablespoons of flour at the same time to thicken the gravy, if desired. The gravy may also be thickened by stirring a a tablespoon or so of cornstarch into cold water before adding to the stew. Be sure to allow ample time for the thickener to cook before serving time to avoid a raw flour taste. During the cooking, add more beef broth or water as needed. Extra vegetables can be added if you have them on hand. Turnips, corn, sweet potatoes, fresh peas and green beans are all wonderful additions. A pinch of thyme and basil and bay leaf can be added, too. This stew tastes even better the following day after the flavors have a chance to blend in the refrigerator! Serves 6. Submitted by: CM | |
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