Beef Stew

Monday evenings are very busy for the Cedar Rapids Hess Family. The girls have gymnastics and Joe has tennis.  So a crock pot meal is the way to go. On Sunday evening, I put this together then let the flavors meld over night and cook it on low all day so when we come home we have a hearty home cooked meal.

Beef Stew

A classic family meal with lots of ingredients and a few steps all worth the work!

Serves 8-10 (one full crock pot)

Ingredients:

¼ cup all purpose flour

1 ½ pounds beef stew meat, cut into bite size pieces

1 Tablespoon vegetable oil

2 Tablespoons butter

1 pinch of red pepper flakes

¼ teaspoon dried thyme

1 large onion, halved and sliced

1 cup dry sherry or red wine

2 Tablespoons Worcestershire sauce

1 Tablespoon spicy whole grain mustard

1 Tablespoon sugar

3 cloves garlic, minced

2 sprigs fresh rosemary, minced

3 sprigs fresh thyme, minced

¼ cup fresh parsley, minced

½ teaspoon kosher salt

½ teaspoon fresh ground pepper

1 (8 ounce) package of mushrooms, sliced

4 carrots, peeled and sliced

3 stalks celery, sliced

5 golden potatoes diced

4 cups beef broth stock

1 (8 ounce) can tomato sauce

Prep to make the process smooth (one bowl for each step):

11.     Prepare the veggies by cleaning the carrots, celery and potatoes and slice

22.   Sliced onion 

33.  Combine fresh minced garlic and mustard

44.     Combine the minced herbs

55.      Clean your mushrooms slice

66.      Combine the Worcestershire sauce and sherry or wine

Directions:

Preheat a stock pot to medium high add butter, red pepper flakes and oil. Pat the meat dry and add to a gallon size Ziploc bag. Add flour, salt, pepper to the meat then seal the bag and shake until all the meat is covered. Add the meat to the hot pan. Do not touch the meat for several minutes while it caramelizes (browns), then stir and let set again. Stirring the meat every minute thereafter until all sides are browned. Remove the meat to a bowl.

Add the onion to the pot and deglaze with the Worcestershire sauce and sherry or wine. Let the onion caramelize.  Once onion is lightly browned add the veggies, followed by the garlic and mustard. Add the mushrooms and stir all until combined.  Add the meat to the pot and add the beef broth and tomato sauce. Stir in minced fresh herbs, salt and pepper.  Place all in a crock pot and let it all mingle in the refrigerator over night.  Start crock pot in the morning on low and let it cook all day.  When you get home give it a good stir and if it is not thick and bubbly take the lid off and turn it to high.

This stew mix can be cooked in a Dutch oven at 325 for 3 hours.