It’s been a while since I’ve had beef stew and I’ve never made one, until NOW!
And then, I couldn’t really find a great recipe online. So I asked some ladies at work if they’ve made it and have any tips – and one did! Gretchen overheard me asking and came over to give me a play by play of putting together a beef stew in the crock pot. I am going to give MY actual recipe used but also share some variation notes which I didn’t use. I more or less borrowed from a few other recipes and…improvised when I didn’t have the right ingredients. Yay for cooking!
Ingredients:
2 lbs beef chuck roast, cut into 1-inch pieces
1-2 tablespoons of coconut oil
1 daikon, chopped (about 1/2 cup) (sub with 1 cup sliced celery)
2 medium carrots, sliced
5 medium gold (or red) potatoes with skins, diced or sliced, whichever you prefer (about 1 – 1/2 cups)
1 medium yellow onion, diced (about 1 cup)
1 garlic clove, minced
1 bay leaf
1 can tomato soup
1 32 oz carton of beef broth
water, as needed
Herb Mixture:
1 cup flour
1 tablespoon dried parsley flakes
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon red pepper flakes
1/2 teaspoon rosemary
1/4 teaspoon thyme
Directions:
1. Put the coconut oil in the bottom of the crock-pot. Then begin preparing your veggies. I did not leave the ceramic bowl in the heater basin, so that I could add the veggies as I chopped them. Per Gretchen, start with your hardest veggies first and layer up. My order was daikon, carrots, potatoes and onions. I guess that if you used celery, you would do carrots first and then celery. I forgot that I had bought some spinach to add in, but it stayed in my fridge until it was too late. I wish I had, would’ve been pretty. Top the veggies with the minced garlic.
2. Prepare the herb mixture. I was told that this is the key to getting a good texture to the soup. I just know that it tasted so good. In a small-medium bowl, add the flour and the spices mentioned above. Throw them all in and toss the mixture so you’ll have a good breading.
3. You do not HAVE to rinse beef, but mine was kind of bloody, so I did just a little. Also, it was the same price at my butcher to buy a full chuck roast or the pieces already cut. I’m all for making my life easier (and saving time in the kitchen) so I bought the pieces already cut. They looked a bit big, but once they were cooked, they were perfect. Toss the pieces into the bowl and cover completely with the herb mixture. Then lay the meat on top of the veggies. You should have a fairly heaping display of ingredients there. It was pretty impressive to me.
4. Pour the tomato soup over the beef pieces, as is. The recipes I read included either pieces of tomato, or tomato paste. I didn’t have any of these, and I’m not a fan of tomato, so I didn’t use it. Gretchen recommended forgoing the tomato paste and beef broth altogether and only use V8 juice. You could definitely try this, but I didn’t have time to pick it up. Break apart the bay leaf and drop onto the top of the ingredients.
5. At this point, I moved the ceramic bowl back into the heat basin. Pour in the beef broth and then add water until the bowl is filled to one inch below the top. If you decide to go for V8 juice, just be sure to fill up to the same level.
6. Add cover (do not lock the lid down, if you have that capability) and set on low. Cook for 6-8 hours.
7. When finished, stir the soup, making sure everything is mixed well. Add salt to taste and serve.
Makes 6-8 servings.
Do you have any variations you use and love?? I’d enjoy hearing about them!
Xapa to the World 