Best Ever Beef Stew
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Like many during this 2020 pandemic, cooking has become an enjoyable way to pass isolation time. Since eat-in restaurants are closed, and take-out is just not the same, we have been trying some new and old recipes to change things up. And this weekend, we made the Best Ever Beef Stew in our ancient slow cooker (received it as a wedding present some 40 years ago).
After breakfast, we prepared the ingredients for the stew. As we had bacon for breakfast, we used the leftover bacon grease to brown the stew meat instead olive oil as per the recipe. Except for that, we basically followed the recipe.
Served with a slice of garlic bread and a side salad. Best Ever Beef Stew.
2 pounds beef stew meat
½ cup all purpose flour
1 tablespoon seasoning salt
2 tablespoons olive oil
½ teaspoon black pepper
1 large onion, diced
2 bay leaves
¼ cup Worcestershire sauce
1½ cups water
½ cup dark stout beer
1 beef bouillon cube
18 small, mixed potatoes with skin, washed & sliced in half
3 large carrots, peeled & sliced
2 stalks celery, sliced
1 dash of thyme
garlic to taste
optional: mushrooms, peas, green beans, tomato paste
Trim fat from beef stew meat and shake meat in a resealable plastic bag with the flour & seasoning salt until evenly coated. Heat olive oil in a skillet and add the floured meat. Brown on all sides; about 7 minutes.
Place browned meat in the bottom of a slow cooker and season with pepper.
Without cleaning skillet, saute the diced onion for about 2 minutes. Transfer the onions to the slow cooker. Pour the Worcestershire sauce, water, & beef bouillon cube into the skillet and whisk until mixed. Turn off the heat and set pan aside.
Add the sliced potatoes, carrots, celery, and bay leaves to the slowcooker. Now, pour the broth mixture and scrapings from the skillet in the crockpot as well. Cover; cook on low for about 8 hours. Remove the bay leaves before serving.
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