Sunday, May 5, 2013

Slow Cooker Beef Stew


We have some weird weather the past week. It was hot and it was cold and wet. It was hot on Wednesday at 80 degree and it changed over night to thunderstorm on Thursday at high of 55 degree. Well.. it is probably not so cold if you come from east or north east. But this is Texas.. anything lower than 70 degree is Brrrrr for us :)

And yes.. it was brrr for us on Thursday. So I decided to make a beef stew to warm our soul. I found this recipe (<= click)  from Simply Recipe and adapted it to the ingredients I have at home. I love this recipe for the simple reason that it is not tomato based. I am not a fan of tomato based stew. The use of beer and beef broth with just 2 tablespoon of tomato base is perfect. The hubby agreed that this is a keeper. We have some leftover on Friday and it seems to taste even better. 

Ingredents ( My adapted version)

  • 2 Tbspcoconut oil
  • 2 pounds well marbled chuck beef roast, cut into 2-inch piece
  • 2 cups chopped onion
  • 2 celery stalks, chopped
  • 2 Tbsp tomato paste
  • 1 pint (16 ounces) stout or any dark beer ( I use shiner bock)
  • 3 cups beef broth
  • 2 large carrots, peeled and cut into chunks
  • 2-3 potato and sweet potato, peeled and cut into chunks
  • 3-4 teaspoons dried thyme
  • Salt and pepper
1, Heat the coconut oil in a large sauté pan over medium-high heat. Brown the beef in the oil. Sprinkle salt and pepper over the beef as it browns. Once browned on all sides, transfer the beef pieces into the slow cook

2 Add the onions and celery to the pan in which you just browned the beef. Sauté the onions and celery until they begin to brown at the edges, about 5 minutes. Add the tomato paste and mix well. Cook for a minute or two, then add a little of the Guinness, enough to make it easier for you to scrape up any browned bits at the bottom of the pan. Transfer the celery and onions into the slow cooker.

3 Add the rest of the Guinness, the beef broth, carrots, potato and sweet potato, and thyme to the slow cooker. Add two teaspoons of salt. Cover and cook on "high" for 4 hours, or "low" for 8 hours. When done, add more salt to taste.


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