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Prep Time: 30 Minutes Cook Time: 7 Minutes |
Ready In: 37 Minutes Servings: 4 |
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This slow cooker stew is inspired by a southern classic—ham and redeye gravy. Ingredients:
1 1/2 cups all-purpose flour |
2 teaspoons salt |
2 tablespoons vegetable oil |
2 1/2 lbs beef stew meat, trimmed of fat |
2 large russet potatoes, peeled and cut into chunks (or 6 small potatoes) |
2 carrots, cut into large pieces |
1 yellow onion, cut into 8 slices |
2 garlic cloves, minced |
1 bay leaf |
2 sprigs fresh thyme |
1 cup strong coffee |
2 cups water or 2 cups beer or 2 cups wine |
1 cup frozen peas |
Directions:
1. Combine the flour and salt in a large zip-lock plastic bag; add in the meat in batches and shake until evenly coated.
2. Put a large sauté pan over med-high heat; add in the oil.
3. Working in batches, add the meat and cook, turning, for 15 minutes, until brown on all sides.
4. Place the meat in the slow cooker; add in the potatoes, carrots, onion, garlic, bay leaf, and thyme.
5. Remove the sauté pan from the heat and pour in the coffee into the pan; using a wooden spoon, scrape any browned bits off the bottom of the pan.
6. Pour the coffee into the slow cooker; add in the water.
7. Cover and cook on low for 5 1/2 to 7 1/2 hours, until the meat is very tender.
8. Add in the peas; cook 30 minutes.
9. Ladle into bowls; serve hot.
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