Classic Beef Stew - Delicious

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  • Опубліковано 30 бер 2024
  • ingredients:
    Chuck roast - about 2 ½ lbs.-) cut into about 1 inch pieces (season well with salt or (garlic salt)
    Potatoes 6 to 7 potatoes cut into in inch pieces or so...I like red potatoes
    Carrots - diced carrots - about 1 - 1 ½ cup
    Celery - about half cup diced (also a ¼ tsp of celery seeds if you have - not a must through)
    Onion - one medium diced
    Bell Peppers - about 1 small green or half red & half green - diced
    Seasoning Salt & pepper to taste
    Garlic pepper/or garlic powder - about 2 tbsp or to taste
    Onion powder - about 2 tbsp or to taste
    Rosemary (one fresh stem)
    Bay leaves 2 bay leaves
    Red Wine - about 3/4 cup- of a red wine ( I like Cabernet Sauvignon)
    Tomato paste 1 small can ( 6oz )
    Worcestershire sauce 2 to 3 tbsp
    *Flour - 2 tbsp
    Minced garlic 3 to 4 cloves (fresh)
    Beef broth 4 cups ( I usually like to make my broth with beef bouillon powder 1tsp per cup of water)
    “Better than bouillon Beef” 1 tbsp
    *Frozen peas about 1/2 cup
    In hot pan, add about 2 tbsp of oil - sear meat - do not cook meat all the way through, just sear on both sides.
    Place seared meat in crock pot, place to the side
    Add about 2 tbsp oil and 1 tbsp of butter in hot pan( use pan meat was cook in… ) Add all veggies, stir for about 2 minutes
    Then add minced garlic, stir about 1 min, don’t let garlic burn
    Add the *2 tbsp of flour mix well for about another minute or so.
    Scoop all vegies into crock pot.
    Add the 4 cups of beef broth
    Add the rest of ingredients - order does not matter.
    Stir well, taste, adjust if needed.
    Cook on low for 4 hours or low 6 to 8 hours (in my crockpot I cook about 6 ½ hours)
    *With about 30- 60 minutes left add frozen peas into crockpot. At this time check potatoes and meat for doneness.
    Enjoy!!
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