Beef Stew - Everyday Food |
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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 6 |
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From Martha Stewart's Everyday Food magazine. I make this quite frequently for when we have family or friends coming over. It's also good if you replace half the water with red wine, it makes the broth a bit more rich. Ingredients:
3 lbs beef chuck, trimmed of visible fat and cut into 1 1/2-inch cubes |
1/3 cup tomato paste |
3 tablespoons balsamic vinegar |
2 tablespoons all-purpose flour |
coarse salt and pepper |
1 lb medium onion, cut into 1-inch chunks (about 2) |
1 lb white potatoes (about 6 small) or 1 lb red potatoes, well scrubbed, halved if large (about 6 small) |
1 lb carrot, cut into 1 1/2-inch lengths |
6 garlic cloves, smashed |
2 bay leaves |
water |
Directions:
1. Place beef in a 5-quart slow cooker. Distribute tomato paste, vinegar, and flour over beef; season generously with salt and pepper.
2. Add onions, potatoes, carrots, garlic, and bay leaves. Pour in about 3 cups of water or enough to cover the ingredients.
3. Cover slow cooker; cook on high until beef is fork-tender, about 5 hours (or cook on low heat 8 hours).
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