For cold fall and winter days, it’s completely perfect. It is incredibly cordial and tasteful. It’s a stew you want to make over and over again! It must be connected with a cold when we take our kids out for the fact that I like a warm, comforting stew before I go out and I like hot cacao when we come home. This slow method of cooking beef stew is my favorite method since it allows beef to melt in your mouth all the time and also gives them plenty of time to blend and get married into complete bliss.
Ingredients:
2 1/2 lbs of chuck roast (trimmed of excess fat and diced into 1-1/2 inch cubes)
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2 1/2 Tbsp olive oil
Salt and freshly ground black pepper
1 large yellow onion, chopped
3 medium celery stalks, chopped
4 cloves garlic, minced
1/4 cup tomato paste
3 c low-sodium beef broth or chicken broth (divided)
1 Tbsp Worcestershire sauce
1 Tbsp low-sodium soy sauce
1 tbsp minced fresh thyme
1 (7-inch) or 3/4 tsp dried single sprig rosemary
1 1/2 lbs of yellow potatoes diced into 1 1/2-inch chunk
1 lb carrots (don’t use thin carrots), peeled and cut into 1-inch chunks
1 1/2 tbsp cornstarch, you can add more depending on how thick you want it to be
1 1/2 cups frozen petite peas
1/4 cup minced fresh parsley
Directions:
Heat 1 tbsp olive oil for medium-high heat, in a large heavy-bottomed pot. Dab the two sides with paper towels and savor them with salt and pepper to taste when working with half of the beef at the same time.
Cook until browned, then flip about 4 to 5 minutes halfway through. Put it in the slow cooker. In the saucepan, additionally, add 1 tbsp. oil. Repeat with remaining beef. Leave the excess oil in the saucepan.
Add 1/2 tbsp of remaining oil in skillet oil, reduce brass to medium. Stir in onions and celery, add garlic and saute for 3 min. Add tomato paste and cook for about 3 minutes, and stir constantly, for 1 minute.
Pour 1 cup of beef broth into skillet, add Worcestershire, soy sauce, rosemary, and thyme. In a slow cooker, add potatoes and carrots over the layer of beef and pour in broth and 2 cups of beef broth into potatoes. Season with salt and pepper lightly (finally add to your taste). Cook for 7-8 hours at low heat.
Whisk cornstarch in a small bowl with 1 1/2 tbsp cold water to smooth. Pour into a slow cooker and mix carefully, cover, and cook for 20 to 30 minutes at high heat until slightly thicker. Incorporate the peas and half the parsley. Serve warm and covered with the rest of the parsley.
Ingredients
- 2 1/2 lbs of chuck roast (trimmed of excess fat and diced into 1-1/2 inch cubes)
- 2 1/2 Tbsp olive oil
- Salt and freshly ground black pepper
- 1 large yellow onion, chopped
- 3 medium celery stalks, chopped
- 4 cloves garlic, minced
- 1/4 cup tomato paste
- 3 c low-sodium beef broth or chicken broth (divided)
- 1 Tbsp Worcestershire sauce
- 1 Tbsp low-sodium soy sauce
- 1 tbsp minced fresh thyme
- 1 (7-inch) or 3/4 tsp dried single sprig rosemary
- 1 1/2 lbs of yellow potatoes diced into 1 1/2-inch chunk
- 1 lb carrots (don't use thin carrots), peeled and cut into 1-inch chunks
- 1 1/2 tbsp cornstarch, you can add more depending on how thick you want it to be
- 1 1/2 cups frozen petite peas
- 1/4 cup minced fresh parsley
Instructions
Heat 1 tbsp olive oil for medium-high heat, in a large heavy-bottomed pot. Dab the two sides with paper towels and savor them with salt and pepper to taste when working with half of the beef at the same time.
Cook until browned, then flip about 4 to 5 minutes halfway through. Put it in the slow cooker. In the saucepan, additionally, add 1 tbsp. oil. Repeat with remaining beef. Leave the excess oil in the saucepan.
Add 1/2 tbsp of remaining oil in skillet oil, reduce brass to medium. Stir in onions and celery, add garlic and saute for 3 min. Add tomato paste and cook for about 3 minutes, and stir constantly, for 1 minute.
Pour 1 cup of beef broth into skillet, add Worcestershire, soy sauce, rosemary, and thyme. In a slow cooker, add potatoes and carrots over the layer of beef and pour in broth and 2 cups of beef broth into potatoes. Season with salt and pepper lightly (finally add to your taste). Cook for 7-8 hours at low heat.
Whisk cornstarch in a small bowl with 1 1/2 tbsp cold water to smooth. Pour into a slow cooker and mix carefully, cover, and cook for 20 to 30 minutes at high heat until slightly thicker. Incorporate the peas and half the parsley. Serve warm and covered with the rest of the parsley.
