Rustic Slow Cooker Stew

This simple stew tastes totally gourmet, and is a snap to prepare – your slow cooker does most of the work! This recipe yields enough to feed a very satisfied army!

Step: 1

Season the beef with salt and pepper, and place in a skillet over medium heat. Cook until evenly brown, and drain.

Step: 2

In a slow cooker, mix the beef broth, condensed beef consomme, wine, water, mustard, and thyme. Place beef into the liquid, and stir in the potatoes, carrots, and onions.

Step: 3

Cover, and cook 6 hours on Low or 4 hours on High. If you prefer a thick stew, mix the cornstarch and water together and stir into the slow cooker about 30 minutes before the end of the cooking time. Stir occasionally until thickened.

Per Serving: 349 calories; protein 22.4g; carbohydrates 21.2g; fat 15.7g; cholesterol 62.6mg; sodium 415.1mg.

The name of “stew” can process to 2 time a dish and a cooking method. Stewing involves slowly cooking piece of meat, vegetables or beans in a flavorful liquid . It’s same as to braising, but it does have a few piece of differences. The meat is chopped into few of pieces instead of being cooked all of it , and the liquid all of it covers the contents in a stew as different to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking eating process that warms you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew does have warming properties , but stew’s comfort factor more than a way beyond preserving you from the chill . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.