Slow-Cooker Beef Stew
Serves: 4
Hosea Feil
1 January 1970
Based on User reviews:
54
Spice
43
Sweetness
46
Sourness
37
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 stalk
Celery (cut into 2-inch pieces)2 tbsps
Canola Oil (plus more if needed)1 tbsp
All-Purpose Flour2.5 cups
Beef Stock1 tbsp
Tomato Paste2 cloves
Garlic (finely chopped)Directions:
1
To marinate the beef, place the cubes in a large glass or stainless-steel bowl
2
Add the wine, carrot, celery and onion
3
Cover and refrigerate for at least 2 hours or overnight
4
Line both a baking sheet and a large plate with paper towels
5
With a slotted spoon, remove the beef from the marinade and transfer to the prepared baking sheet
6
Pat the meat dry with paper towels
7
Strain the marinade, reserving separately both the vegetables and the liquid
8
To cook the beef, heat a large skillet over medium-high heat
9
Add the bacon and cook until the fat is rendered and the bacon is crisp, about 5 minutes
10
Remove the bacon with a slotted spoon to the prepared plate to drain
11
Pour off all but 1 tablespoon of the bacon fat from the skillet
12
Decrease the heat to medium, add 2 tablespoons of the canola oil and heat until shimmering
13
Season the beef with salt and pepper
14
Add the beef to the skillet in two or three batches (don't crowd the pan) and sear until it is nicely browned on all sides, about 5 minutes; transfer to the prepared baking sheet when done
15
Set aside
16
Add the reserved vegetables from the beef marinade to the skillet and cook until they start to brown, 5 to 7 minutes
17
Sprinkle the flour over the vegetables and toss again to lightly coat
18
Cook, stirring constantly, until the flour turns brown, 2 to 3 minutes
19
Transfer the vegetables and beef to the insert of a slow cooker
20
Add the reserved marinade liquid and enough stock to barely cover the meat
21
Add the bouquet garni, tomato paste and garlic and stir to combine
22
Cover and cook on high heat for 3 to 4 hours or low for 6 to 8 hours
23
(Alternatively, you can cook the stew without a slow cooker: Instead of cooking the bacon and beef in a skillet, simply start in a large Dutch oven and do not transfer the vegetables and beef
24
Cover the Dutch oven and place in an oven preheated to 350 degrees F until the meat is tender, 2 1/2 to 3 hours
25
) Remove and discard the bouquet garni
26
Add the mushrooms and continue to cook until tender, about 30 minutes
27
Stir in the reserved bacon
28
Taste and adjust the seasoning with salt and pepper
29
Serve piping hot with noodles, potatoes or rice
30
Or, better yet, cool, refrigerate and reheat to serve the next day