Tuesday, September 28, 2010

Slow Cooker: Beef Stew

Didn't have canned tomatoes so substituted some cheap tomato paste. Didn't taste so great - needed to cover it up with salt. Was also missing basil and thyme so used coriander and tarragon instead. Could be better with more flavor, better quality beef, etc. Makes 6-8 servings.
  • 3 carrots, cut into 1/2-1" pieces
  • 3 medium potatoes, peeled and chopped 1/2" pieces
  • 1 small onion, chopped
  • 3-6 cloves garlic, chopped
  • 1 bay leaf
  • 1.5 T Worcestershire sauce
  • 3/4 t tarragon
  • 3/4 t coriander
  • 1/2 t black pepper
  • package of lean beef stew, cut into 1" pieces (1-2 pounds)
  • 14 oz diced tomatoes, undrained (used 10 oz tomato paste and one large freshly diced tomato instead)
  • 14 oz water + bouillon cube
  • 1/8-1/4 c potato flour (or corn starch) (or 1/4 c regular flour if you don't need gluten-free)
  • 1/2 c cold water
  1. Layer ingredients in order from carrots down to water and bouillon.
  2. Cover and cook on LOW 8-10 hours
  3. Remove beef and vegetables to large serving bowl. Cover and keep warm.
  4. Discard the bay leaf.
  5. Turn slow cooker to HIGH and cover.
  6. Mix flour/starch and water in a small bowl. Add 1/2 c cooking liquid. mix well. Stir mixture into slow cooker. Cover and cook for 15 minutes or until thickened.
  7. Pour sauce over beef and serve immediately.
Next time use better beef (was sale package from No Frills), use basil and thyme, use diced tomatoes instead of paste
Used cornstarch but did not thicken well. Next time just use potato starch.

Beef Stew II

Tried another version using some antibiotic-free and hormone-free beef. Still lacking in flavor. I wonder if it needs more spices due to the beef stock being rather plain. Or if it's because I don't add onions to anything anymore. ***
  • 2 lbs stewing beef
  • 3 red potatoes, diced
  • 3 large carrots, chopped
  • 1/4 full stalk celery, chopped
  • 1/4 c flour
  • 1/2 t salt
  • 1/3 t black pepper
  • 2 heaping t minced garlic
  • 1 bay leaf
  • 1 t paprika
  • 1 t Worcestershire sauce
  • 1.5 c beef broth
  • frozen peas
  1. Place beef in bottom of slow cooker.
  2. Mix flour, salt and pepper. Pour over beef and stir to coat.
  3. Add in remaining ingredients, up to broth.
  4. Cook on low 10-12 hours or high 4-6 hours.
  5. About 5-10 minutes before serving add in peas.

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