Foodie Friday: Beef Stew

Welcome to another Foodie Friday, dear reader. This week, thick, rich, hearty, and comforting beef stew is on the menu. I crave old-fashioned, soothing foods, especially this time of year. There is just something homey and comforting about walking into your home and smelling the rich, decadent scent of simmering stew. Even better is having it already cooked while you are at work or away from home for the day. A crockpot certainly makes my life easier. It might not be trendy or modern, but it remains a staple in my kitchen.  

With the high cost of beef, it's always good to look for recipes that can utilize cheaper cuts, like stew meat. It's also always nice to have leftovers to have for lunch or dinner the next day or so. This recipe accomplishes both. Not only does it feed a crowd or make several meals over a few days, but it also incorporates vegetables, starches, and protein into one easy meal. 

 If you enjoy chopping vegetables, by all means, use whole vegetables and chop away. I, however, appreciate a shortcut in the kitchen. I make the prepping easier by incorporating baby carrots and baby potatoes. I purchase stew meat already cut into bite-sized pieces, and these little tricks made meal prep very easy.

You could choose to serve this stew over mashed potatoes, but I thicken it and serve it alone with a loaf of good bread. If your family requires more vegetables, you could also serve it with a nice salad. You could choose to serve this stew over mashed potatoes, but I thicken it and serve it alone with a loaf of good bread. If your family requires more vegetables, you could also serve it with a nice salad. The Bibbed Wonder and The Bean, who, let's be honest, is the real critic, found this meal blog-worthy. I hope you enjoy it. 

Crockpot Beef Stew

Ingredients:

• 2 pounds stew meat
• ½ teaspoon each: black pepper, garlic salt, fennel seed
• 1/4 cup flour
• 3-6 tablespoons olive oil
• 3 tablespoons cold butter, divided
• 2 cups onions, diced
• 4 cloves garlic, minced
• 5 cups beef broth
• 1/2 cup cooking sherry
• 3 tablespoons apple cider vinegar
• 2 tablespoons Better Than Bouillon 
• 2 tablespoons Worcestershire Sauce
• 3 tablespoons tomato paste
• 1 pound of baby carrots
• 1 lb. baby Yukon gold potatoes, quartered
• 2 bay leaves
• 1 tablespoon dried ground rosemary
• 1 cup frozen peas
• 1/4 cup cold water + 3 tablespoons corn starch
• a few drops of Gravy Master

Directions:

Prepare the crockpot by spraying it with olive oil.

Dredge the meat in a mixture of flour, garlic salt, black pepper, and fennel seed.

Melt the butter in a heavy-bottomed frying pan.

Add the beef to the frying pan and brown it on all sides in small batches.

Add the beef to the bottom of the crockpot.

In the same frying pan, add the onions and garlic and cook until translucent.

Add a cup of beef broth to the frying pan to deglaze, scraping all the brown bits from the bottom. Add all to the crockpot.

Next, add the carrots and potatoes to the crockpot

In a mixing bowl, add the beef broth, tomato paste, Worcestershire sauce, cooking sherry, apple cider vinegar, and remaining spices along with the Better Than Bouillon and Gravy Master. Mix thoroughly. Add the mixture to the crockpot.

Do not add the frozen peas until the last hour of cooking.

Set the crock pot to low and cook for 8-10 hours, or to high for 3-5 hours. 

Add the frozen peas in the last hour. 

In a small mixing bowl, combine the water and cornstarch. Mix until it is smooth. Add this to the crockpot, stirring it in, and allow to cook on high for the last half hour. 

Serve the stew hot with fresh, crusty bread for a deliciously rustic meal. 

Refrigerate the leftovers immediately.

Enjoy. 

I hope you have a wonderful weekend, dear reader. This weekend is going to be chilly in Western Pennsylvania. It is the perfect weather for warm, comforting beef stew in the crockpot. On this seasonal November Friday, stay safe, be smart, enjoy simple and delicious food, and wash your hands.