Beef Stew Cooker (Print Version)
# Ingredients:
01 -
2 1/2 lbs beef chunks for stewing.
02 -
1/2 tsp garlic seasoning salt.
03 -
1/2 tsp celery seasoning salt.
04 -
1/2 tsp ground black pepper.
05 -
1/4 cup all-purpose flour.
06 -
3 to 6 tbsp olive oil.
07 -
3 tbsp chilled butter.
08 -
2 cups chopped onions.
09 -
4 minced garlic pods.
10 -
1 cup dry red wine.
11 -
4 cups stock made from beef.
12 -
2 bouillon cubes (beef flavor).
13 -
2 tbsp Worcestershire sauce.
14 -
3 tbsp concentrated tomato paste.
15 -
5 large carrots, cut in pieces.
16 -
1 lb small golden potatoes, diced.
17 -
2 dried bay leaves.
18 -
1 fresh spring of rosemary.
19 -
1 cup green peas (frozen).
20 -
1/4 cup chilled water.
21 -
3 tbsp cornstarch powder.
22 -
Some gravy color (optional).
# Instructions:
01 -
Dice beef into one-inch blocks. Remove hard fat, keep soft bits.
02 -
Sprinkle beef with garlic salt, celery salt, black pepper. Starch it up with flour and mix around.
03 -
Warm 3 tbsp oil on medium heat. Brown beef little by little for under a minute per side. Move browned chunks to the cooker.
04 -
Melt 1 tbsp butter in that pan, cook onions for 5 minutes. Add garlic and warm for 1 minute.
05 -
Pour in wine and scrape up stuck bits. Toss this into the slow cooker.
06 -
Throw in everything left (don't add peas, cornstarch mix, or extra butter yet).
07 -
Cook it low for 8 hours or use high for 4 hours. Get it nice and tender.
08 -
Add frozen peas 15 minutes before serving. Pull out the bay leaves and rosemary sprigs.
09 -
Mix chilled water and cornstarch. Stir this into the stew until it thickens.
10 -
Turn off heat. Stir in 2 tbsp cold butter for a silky finish.
11 -
Put in a little gravy color if you'd like it darker.
# Notes:
01 -
Store in fridge up to 3 days or freeze for 3 months.
02 -
Chuck roast gives the best result.
03 -
Sear a whole roast before dicing if you like bolder flavor.
04 -
Replace wine with stock or grape juice if needed.
05 -
Use beer for a hearty Irish style taste.
06 -
Mix in your favorite vegetables too.