Beef Stew (The Best)

Source: 
https://butterwithasideofbread.com/the-best-crockpot-beef-stew/
Time: 
10:30
Prep Time: 
Ingredients: 
  • 4 TBSP olive oil
  • 2 tsp minced garlic
  • 2 lbs trimmed beef chuck, cut into 1-2-inch cubes
  • 1/4 cup of flour, tossed with meat to coat (OPTIONAL: add 1/2 tsp seasoned meat tenderizer)
  • 5-10 red potatoes, diced
  • 1 medium onion, chopped
  • 2 cups sliced carrots, about 3-4
  • 2 cups sliced celery, 3-4 stalks
  • 1 cup of red cooking wine**
  • 1 cup beef stock or canned beef broth
  • 1 can diced tomatoes, drained {14.5 oz}
  • 1 bay leaf
  • 1/2 tsp dried thyme
  • 1 tsp dried parsley
  • 1/2 tsp allspice
  • 8-oz container of sliced mushrooms {optional}
  • 2 tsp cornstarch
  • salt & pepper, to taste
Directions: 

 QUICK METHOD:

  1. Turn crockpot on low. Toss all vegetables and meat in the crockpot. Combine spices {except bay leaf}, oil, cooking wine, beef broth and whisk lightly to combine. Pour over meat and vegetables. Add in bay leaf.
  2. Give it stew a light stir, cover and cook on low for 9-10 hours, medium 7-8 hours, high 6-7 hours.
  3. To thicken stew, about 30 minutes prior to serving, ladle out about  1/2 cup of liquid from the stew. Whisk in 2 tsp cornstarch and add it back to the stew, stirring gently to combine.

MORE DEVELOPED FLAVOR METHOD: takes 15-20 additional minutes

As I said before, this just gives the stew a better, more developed flavor. It’s really not difficult, just a few extra steps but it goes fast.

  1. Put potatoes, tomatoes, carrots and celery in the crockpot. Have the beef broth and cooking wine measured out and ready.
  2. Heat a frying pan up on high. Add in 2 TBSP oil. Add garlic. Once pan is hot, add beef. Sear beef for about 2 minutes on each side. Transfer beef out of pan after 5 minutes.
  3. Do not wash the pan! The technical term here is deglazing- we’re going to add liquid that will help loosen up and remove the flavorful meat remnants on the bottom of the pan. Return pan to hot stove top and add remaining 2 TBSP of oil. Once oil is hot, add in the onions. Wait about 3-4 minutes until the onions are beginning to be translucent and are sizzling. Add in cooking wine and beef broth. Once the liquid begins to boil, turn off the heat and pour entire mixture into the crockpot.
  4. Add spices and seasonings, mushrooms and bay leaf. Stir lightly to combine.
  5. Cook on low for 9-10 hours, medium 7-8 hours, high 6-7 hours.
  6. About 30 minutes prior to serving, ladle out about  1/2 cup of liquid from the stew. Whisk in 2 tsp cornstarch and add it back to the stew, stirring gently to combine. This helps thicken it up! If you want it even thicker, you can repeat this process once, waiting about 15 minutes between to double check thickness.
Notes: