Slow -cooking beef stew is a welcoming (and easy!) Meal.
This recipe of the Crockpot beef stew is full of tender pieces of beef and vegetables with abundant root all slowly cooked in a rich and fleshy broth.
This beef stew in Cramello pot is an all-in-one meat and a vegetarian meal. It has an excellent flavor and is designed specifically for the slow pot. I make this beef stew if I use the hob.
- Taste: This beef stove has a rich brown sauce and many vegetables for a stew of home that the whole family will love.
- Technique: Sear the beef to add an extra flavor: give this in the lots because if they overcrow the pan, you will not get a good sunburn.
- Tip to ingredients: Use Chuck Roast, if possible, for the most tender beef.
- Swap: You can use other root vegetables as well as AO instead of those requested in this recipe.
- Serve suggestions: You can skip the potatoes in the stew and spoon on potatoes.
Suggestions for ingredients for terracotta bid stew
- Beef: For the most tender results, USA Cubbed Chuck Roast. Beef can also be used, which is usually finished from the steak.
- Vegetables: Onion, carrots and celery add a great flavor.
- Potatoes: The potatoes thicken the broth slightly and make it this stew abundant and filling. Cerful potatoes (such as red, yukon gold or children’s potatoes) maintain their shape better than rust, but both can be used.
- Broth: This sturdy and tasty broth is the foundation of the chorockpot beef stew: use beef or broth broth. You can replace a cup of broth with dry red wine for a push of flavor: Merlot or Cabernet Sauvignon. Add it to the pan in passage 4 for Deglazela.
- Vegetable juice: Vegetable juice It adds a flavor to the flavor without making the broth too much. It can be replaced with a reduced sodium version or Bloody Mary Mix.
How to prepare the Crockpot beef stew
- Marrone seasoned beef in a pan, transfers to the Crockpot and cook the onion before adding it.
- Deglaze the pan with broth or wine, pour into the Crockpot and add the remaining ingredients except the peas (Complete recipe below).
- Cook until the beef is tender, mix a suspension of the corn starch to thicken, then add peas and heat.
Season with salt and pepper to taste.
Useful suggestions of Holly
- Instead of a suspension of corn starch, you can thicken the chopped beef stew with potato flakes.
- If the preparation time is short, mix in a bag of frozen vegetable medley in passage 5.
Storing remaining stew
Slow -cooking beef stew can be kept in an airtight container in the refrigerator for a maximum of 4 days or frozen in bags with zipper for a maximum of 4 months.
Refrigerate during the night in the refrigerator and heat on the hob. Feel free to launch any extra vegetables from the refrigerator!
Crockpot Comfort in a bowl
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Crockpot Beef stew
This chocked beef stew is a welcoming and tasty dish with tender beef, abundant vegetables and rich sauce, perfect for any cold day.
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- In an average bowl, add flour, 1 teaspoon of salt, ½ teaspoon of black pepper and garlic powder. He launches the beef in the flour mixture.
- In a large pan, heat 2 tablespoons of olive oil over medium-high heat. Add the beef and brown in lots, about 2 minutes per side. Place the beef on the bottom of a slow 6 liter pot.
- Reduce the medium heat and add 1 tablespoon of olive oil in the pan. Add the onion and cook until it is tender. Add the onion to the slow stove.
- Add 1 cup of beef broth (or red wine for the recipe notes) to the pan and scrape the brown pieces with a spatula.
- Add the broth to the slow pot together with the remaining 3 cups of broth, potatoes, carrots, celery, vegetable juice, worker sauce, rosemary and thyme.
- Cook high for 4-5 hours or on the bottom for 8-9 hours or until the meat is tender.
- In a small bowl, mix the corn starch with 2 tablespoons of water. Add to the stew a little at a time to thicken (it may not need all the corn starch mixture) mix the peas.
- Cover and cook for 10-15 minutes or until it thickens and heated. Season with salt and pepper to taste.
- Browning: By browning the beef in small lots without overcrowding of the pan. If the pan is too full, the beef will steam instead of browning. The Dorara of the beef adds extra flavor to the stew.
- Broth: 1 cup of red wine can be replaced with 1 cup of beef broth. If you use the red wine, add it to the pan after burning the meat to escape. Let it cook over low heat in the pan for about 1 minute before adding it to the slow stove.
- Peas/beans: If adding fresh green beans instead of peas, they will need about 45 minutes to cook. Frozen peas must only be heated, they can be added in the last 10 minutes of cooking.
- Potatoes: Any variety of potatoes can be used in this recipe. Red potatoes, Yukon golds or babies for babies do not require peeling and keeping their shape better. Cooking or rust potatoes should be peeled.
- Avanzi: The remaining beef stew can be kept in an airtight container in the refrigerator for a maximum of 4 days and in the freezer for a maximum of 4 months. Refrigerate during the night in the refrigerator and heat on the hob.
Service: 2cups | Calories: 372 | Carbohydrates: 25G | Protein: 27G | Fat: 19G | Saturated fat: 6G | Polynsaturo fat: 2G | Monolysatuine fat: 10G | Trans fat: 1G | Cholesterol: 78mg | Sodium: 714mg | Potassium: 1181mg | Fiber: 4G | Sugar: 4G | Vitamin A: 3453Iu | Vitamin C: 33mg | Soccer: 57mg | Iron: 4mg
The nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, dinner, main dish
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