a99kitten’s Musings

I blog about a WHOLE LOT of stuff :)

Even though it has not been terribly wintery all January (pretty much do **not** like you at all right now Mother Nature), it’s still pretty darn chilly at night. So warm and wintery dinners sound good. I found several recipes for beef stew and thought I’d try that!

As a a kid, I LOVED Dinty Moore beef stew. There is nothing short of a zombiepocolypse that could get me to eat that now (no clue what that meat is…), but boy oh boy did I love it when I was 10-11yrs old. So I combined several recipes that I found that kinda sorta looked like I remembered and changed it a little for my tastes:

Ingredients:

2 lbs of beef cut into 1″ (ish) cubes – I asked the guy at the meat counter for the best type/quality of beef (you need some marbly fat)
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 clove of garlic – minced
1 bay leaf
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 shallot – chopped (all recipes I found called for onion but ick)
2 cups beef broth
1/2 cup red wine
4 baby red and 4 baby white potatoes – quartered (left skin on)
4 carrots – peeled and sliced
10 oz white mushrooms – sliced (no recipe I found called for this but I love mushrooms)

For later: 1/4 cup flour and 1/4 cup cream

All of the recipes called for celery – also yuck. But if you like it, go for it.

Directions:

Place meat in the slow cooker. In a small bowl, combine the flour, salt and pepper. Pour over the meat and stir to coat the meat with the flour mixture.

Stir in the garlic, paprika, Worcestershire sauce, beef broth, wine and veggies. Then put in the bay leaf and stir in but kind of on top.

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Cover and cook on low for 10-12 hours. The cook on high option says 4-6 hours but I always prefer the low cook.

At around 9.5 hours I thought it looked a little watery for stew. So I added the additional 1/4 cup flour and cream. This pretty much made it perfect. It cooked for another 1hr 15 mins and YUM!

Plus I’m guessing it will be even better tomorrow!

beef stew

I’m thinking next time, use 1.5 cups of broth to prevent the wateriness. Maybe? Or maybe just keep the cream ;)

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