Slow Cooker Beef Stew a la Lynn
Good wintertime meal. Serve with crusty French baguette to sop up the gravy.
Yield
14 servingsPrep
20 minCook
10 hrsReady
10½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | pounds |
stewing beef
cut into 1-inch cubes |
|
| ¼ | cup |
all-purpose flour
plus 1 tablespoon |
|
| ¾ | teaspoon |
kosher salt
|
|
| ½ | teaspoon |
black pepper
freshly ground |
|
| ½ | teaspoon |
garlic powder
|
|
| 2 | whole |
bay leaves
|
*
|
| ¾ | teaspoon |
paprika
|
|
| ¾ | teaspoon |
thyme
dried, crushed, or ground marjoram |
*
|
| 1 | pinch |
creole seasoning
Emeril's "BAM" preferably |
* |
| 1 ½ | teaspoons |
worcestershire sauce
|
|
| 2 | cups |
beef stock
|
|
| 1 | teaspoon |
brown sauce
preferably "Gravy Master" |
* |
| 1 | large |
sweet vidalia onions
chopped |
|
| 3 | medium |
new potatoes
Red Bliss or Yukon Gold, diced into 1-inch pieces |
*
|
| 5 | medium |
carrots
sliced |
|
| 2 | stalks |
celery
sliced |
*
|
| 1 | cup |
peas, frozen
not "baby peas;" do not thaw |
*
|
| 1 | cup |
mushrooms, button
sliced thickly |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | kg |
stewing beef
cut into 1-inch cubes |
|
| 59 | ml |
all-purpose flour
plus 1 tablespoon |
|
| 3.8 | ml |
kosher salt
|
|
| 2.5 | ml |
black pepper
freshly ground |
|
| 2.5 | ml |
garlic powder
|
|
| 2 | whole |
bay leaves
|
*
|
| 3.8 | ml |
paprika
|
|
| 3.8 | ml |
thyme
dried, crushed, or ground marjoram |
*
|
| 1 | pinch |
creole seasoning
Emeril's "BAM" preferably |
* |
| 7.5 | ml |
worcestershire sauce
|
|
| 473 | ml |
beef stock
|
|
| 5 | ml |
brown sauce
preferably "Gravy Master" |
* |
| 1 | large |
sweet vidalia onions
chopped |
|
| 3 | medium |
new potatoes
Red Bliss or Yukon Gold, diced into 1-inch pieces |
*
|
| 5 | medium |
carrots
sliced |
|
| 2 | stalks |
celery
sliced |
*
|
| 237 | ml |
peas, frozen
not "baby peas;" do not thaw |
*
|
| 237 | ml |
mushrooms, button
sliced thickly |
|
Directions
In a large ziplock bag, combine flour, salt, pepper, garlic powder, thyme, paprika and "BAM." Shake to combine; add beef cubes and shake to thoroughly coat.
Spray inside of crock with cooking spray. Add all the vegetables (except the frozen peas), bay leaves, Worcestershire sauce and Gravy Master. Stir well; cover with the beef broth.
Cover and cook on LOW setting for 10 to 12 hours, or on HIGH setting for 4 to 6 hours, or start on LOW for 10 hours, then switch to HIGH for 1½ hours.
Stir in frozen peas during the last ½ hour of cooking. If need be, thicken stew with a cornstarch slurry (1 Tbs. cornstarch mixed with a small amount of cold water).
Shut off power and unplug unit. Serve hot with crusty French bread.
NOTE:
If meat and vegetables are prepped in advance and refrigerated, remove from refrigerator ½ hour before assembling in crock to let them come to room temperature.
