Slow Cooked Beef Stew

I love to come home to the smell of home-cooked food but as I’m the only one that cooks in our house, this is a rarity. That’s why I love my slow cooker and this hearty winter dish is a favorite for all the family. Thick gravy and tender slow-cooked beef ideally served with mashed potatoes, cabbage, and some nice crusty bread to mop up. Great to prepare all the vegetables the night before especially if slow cooking.

Step: 1

Put the kettle on so that you have boiled water ready. Combine carrots, mushrooms, and rutabaga in a slow cooker.

Step: 2

Combine beef and vegetable oil in a large bowl. Turn beef in the oil until well coated using a wooden spoon or your hands.

Step: 3

Mix together flour, parsley, thyme, beef bouillon cubes, and pepper in a second large bowl. Add beef, reserving oil for later use, and coat with the seasoned flour.

Step: 4

Heat reserved oil to a large skillet or wok and heat over medium-low heat. Add beef, shaking off excess flour and reserving for later. Add yeast extract spread, tomato paste, Worcestershire sauce, and more oil if meet sticks to the pan. Cook until beef is no longer pink in the center, 5 to 10 minutes.

Step: 5

Sprinkle reserved flour over vegetables in the slow cooker. Pour boiling water onto vegetables a little at a time and stir to mix in the flour. Add beef with cooking juices.

Step: 6

Cook on Low until meat is tender and flavors are well combined, 8 to 10 hours.

Per Serving: 471 calories; protein 34.5g; carbohydrates 20.7g; fat 27.5g; cholesterol 98.7mg; sodium 586.1mg.

The name of “stew” can process to both a food and a cooking method. Stewing involves slowly cooking chunks of meat, raw fruit or beans in a flavorful water based . It’s same as to braising, instead it makes have a few notable differences. The raw animal vested is chopped into few of pieces instead of being processing menu whole , and the water based material all of it covers the contents in a stew as compared to a braise’s halfway all of it . When meat or raw fruit 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 cold , winter day. It’s right that ; a bowl of classic beef stew does have warming featured food , but stew’s comfort factor goes way beyond protecting you from the chill . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the greatest comfort food, no matter the weather.