Beef Stew

Is “9 to 5” really a thing anymore? I start work early in the morning already checking e-mails when I wake up and am laying in bed, continuing later towards the evening even after my husband gets home. I have a great amount of flexibility during the day, so that I’m thankful for the most. I’ve gone through phases of using my Crock-Pots, and I have to say it’s possibly one of the greatest inventions of all time. I can get frustrated when I work late and am scrambling to figure out a meal for dinner. I’ve heard people say they just don’t know what to do with slow cookers or the food doesn’t come out the right way. Well, here is a tried and true, simple slow cooker recipe! Beef stew is perfect for comfort food lovers or a rainy day, and this lasts a few meals for the two of us.

Ingredients
*note: we strive for organics + grass-fed meat/dairy

  • 2 lbs beef chuck
  • 1 pound small potatoes
  • 3 carrots
  • 1 medium onion
  • 2 cups beef broth
  • 1 cup red wine
  • 1 tbs minced garlic
  • fresh rosemary, parsley, and thyme
  • salt & pepper
  • Optional: 3 tbs all-purpose flour for gravy

If you do not like to cook with/the flavor of wine, use an extra cup of beef broth.

Preparation

Wash and scrub potatoes in warm water and leave whole or cut as desired. Rinse carrots and cut into chunks. Season beef with salt & pepper to taste. Add vegetables to slow cooker, and place beef on top. Add garlic and fresh herbs. Pour beef broth and red wine over everything. Cook on low for 8 hours. Serve the beef in slices or chunks.

crockwine
crockpot
For the au jus gravy:

Remove beef and vegetables from the slow cooker. Strain the au jus into a saucepan. Cook on medium-high heat, stirring frequently until it boils. Reduce to a simmer until thickened. Optional: Add 3 tablespoons of flour.

beef stew

Pair this easy meal with a side salad and a glass of wine and you’re good to go! Other beef stew recipes will suggest additional veggies or browning the meat or cutting it into pieces. My thought for this day was “Ain’t nobody got time for that!” I didn’t bother peeling the carrots either. I love the rustic flavor and texture leaving them as is, and cutting uneven chunks. I tossed everything in around 11am for a 7pm dinner time. It looked like everything was done cooking before that (potatoes were soft), but the great thing about slow cooking is more time only makes it better! It was a hearty meal and everything was so tender. All in all, the most important part of using a slow cooker is timing and choosing ingredients that work with cooking on “low and slow”.

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