Crock-Pot Stew
Submitted by Moosey
Flour-coated beef stew with carrots, celery, peas, tomatoes, and a touch of brown sugar and red wine. Cooks on high in the crock pot for 4 to 5 hours with a thick, glossy gravy.
YIELD
4 servingsPREP
15 minCOOK
5 hrsREADY
5 hrsA big-batch beef stew built for the crock pot, with 4 pounds of round or chuck steak and enough vegetables to make this a one-pot meal nobody will complain about.
Flour-dusted beef cubes simmer alongside carrots, celery, peas (or corn, or green beans), and tomato wedges in a broth spiked with brown sugar and red wine. Kitchen Bouquet adds that deep, burnished color.
An hour before serving, a simple flour-water paste goes in to thicken everything into a rich, spoonable gravy.
This is the kind of stew that gets better the next day, so make extra.
Chef Tips
- If your beef is fatty, brown it first in a skillet to render the fat. Lean cuts can go straight in
- Red wine instead of water makes a noticeably richer broth. Even a cheap bottle works
- Add the tomatoes last so they sit on top and don’t break down too much
- The flour paste at the end is your thickener. Mix it smooth before adding or you’ll get lumps
Ingredients
Directions
If beef is lean, wipe on absorbent towel.
If meat is fatty, brown in skillet to sear and remove fat.
Place cubes in crock-pot.
Combine ⅓ cup flour with salt and pepper, toss with beef to coat.
Add all vegetables except tomatoes to crock-pot and mix well.
Combine beef broth, wine, sugar and Kitchen Bouquet.
Pour over meat and vegetables. Stir carefully.
Add the drained tomatoes.
Cover and cook on high for 4 to 5½ hours.
One hour before serving, make paste of flour and water and add to mixture until thickened.
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