Thursday, January 26, 2012

Beef Stew, Slow Cooker

This is the perfect Sunday dinner. So good, warm and filling! It does take a little time to brown the meat but the flavor is totally worth it.


Beef Stew, Slow Cooker
Recipe Source: MelsKitchenCafe.com

5 lbs Boneless Chuck Roast, cut into 1 1/2-inch pieces
Salt and pepper
2 Tablespoons Vegetable Oil
2 medium Yellow Onions, finely chopped
1-6oz can Tomato Paste
2 cups Beef Broth
3 Tablespoons Soy Sauce
2 Bay Leaves
3 1/2 cups Carrots, peeled and cut into 1-inch pieces
3 1/2 cups Red Potatoes, washed and cut into 1-inch pieces
1 teaspoon Dried Thyme
2 Tablespoons Minute Tapioca

1. After the meat has been cut into chunks, pat it dry with a paper towel and season with salt and pepper. In a large skillet, heat 1 tablespoon of the oil over medium heat until the oil is hot. Cook half of the beef until it is well browned on each side, about 4 minutes. Don't cook it all the way through – just get it brown on all sides. Toss the meat in the slow cooker and follow the same process with the second half of the meat. Remove the meat to the slow cooker, trying to keep as much oil in the pan as possible.

2. Return the skillet to medium heat and add the onions and 1/4 teaspoon salt and cook until the onions are translucent and golden, about 6 minutes. Add the tomato paste and cook, stirring, for about 2 minutes. Slowly whisk in the broth, soy sauce, 1/2 teaspoon thyme and bay leaves. Bring the mixture to a boil and pour it into the slow cooker over the meat.

3. In a large bowl, toss the carrots, potatoes, 1 tablespoon oil, 1/2 teaspoon dried thyme, 1/2 teaspoon salt and 1/2 teaspoon pepper. On the counter, lay out a large piece of heavy-duty aluminum foil and place the tossed vegetables on one side of the foil. Fold the foil over the vegetables and crimp the edges really well to form a little foil packet that will fit in the top of your slow cooker. Stir the tapioca into the slow cooker. Place the foil packet of vegetables on top of the stew, cover the slow cooker, and cook on high for 6-7 hours or low for 10-11 hours. 

4. When the stew is finished cooking, carefully remove the foil packet from the top of the stew. Discard the bay leaves from the stew. Carefully open the foil packet (be careful of steam that will escape as you open it!). Return the vegetables and any juices to the slow cooker and gently mix them into the stew. Serve.
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