Yields:
6 Servings
Difficulty: Medium
Cook Time:
4 Hr
When you get in the mood for some good old fashioned meat and potatoes it’s time to make some beef stew. My Hearty Beef Stew is filled with tender beef cubes, red potatoes, mushrooms, carrots, celery and some rich beefy broth. It’s a stick to your ribs dinner that you can make in the Crockpot, Insta-Pot or on the stovetop. I like to sauté the beef cubes to a golden brown and sauté the vegetables to give the dish added flavor. The vegetables can be added raw to the Crockpot if you have limited time. If you are using the Crockpot you can cook your beef stew for 4 hours on high or on low for 8 hours. If you are cooking on the stovetop you can sauté the beef and vegetables and then simmer on low for 2 hours. Happy Cooking!
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Ingredients
Adjust Servings
Instructions
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Chop the onion, potatoes, carrots, celery, mushroom and garlic into small bite-sized pieces. Sauté the onion, carrots, celery and mushrooms with 2 T vegetable oil in a skillet on medium high heat. Stir frequently with a wooden spoon and let them cook for 5 minutes. Then, set the vegetables aside in a large bowl. If time is short, you can skip sautéing the vegetables and add them raw.
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Cut beef chuck cubes into bite-sized pieces. In a small bowl mix flour with the salt and pepper. Drop the beef cubes into flour and coat them thoroughly by tossing them around with your fingers. Add 2-3 T oil to the skillet and sear the beef cubes until nicely browned, about 5 minutes, stirring occasionally.
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Add the sautéed vegetables and beef cubes to the Crockpot. Then, add the potatoes, garlic, beef broth, tomato paste, thyme, bay leaf, red pepper flakes and sprinkle with some salt and pepper. Stir until all ingredients are well blended.
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Set the Crockpot on high for 4 hours or low for 8 hours. If cooking on the stovetop bring to a boil and then reduce heat to low or simmer for 2 hours. Serve with my Fluffy Buttermilk Biscuits.
