Classic Beef Stew

Lynnda Cloutier


This stew is pretty basic and that's what makes it tasty. It's inexpensive and you can reheat leftovers by heating gently and adding bit more liquid if it seems too thick.source unknown

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6 strips thick sliced bacon, diced
1/3 cup flour
1 tsp. kosher salt
1 tsp. spanish paprika
1 tsp, dried thyme
1/2 tsp. black pepper
1/4 tsp. cayenne pepper
3 lbs. boneless beef chuck roast, cut into 1 1/2 inch chunks, or about 2 lbs., trimmed weight
1 lb. small red skinned potatoes, quartered
2 cups baby carrots
1 1/2 cups sliced celery
2 dried bay leaves
2 tbsp. tomato paste
1 tbsp. minced garlic
1 tbsp. beef base, such as better than bouillon
2 1/2 cups low sodium beef broth
1 1/2 cups vegetable juice cocktail, such as v-8
2 tbsp. worcestershire sauce
1 cup frozen green peas, thawed
1 cup frozen pearl onions, thawed
2 tsp. red wine vinegar
chopped parsley for granish if desired

Directions Step-By-Step

Cook bacon in skillet over medium heat til crisp. Drain bacon on paper towels line plate; reserve drippings
Mix flour, salt, paprika, thyme, black pepper and cayenne in a bowl; add beef and toss to coat. Heat 1 Tbsp. drippings in same skillet over medium. Sear half the beef til brown, 3 minutes per side.Repeat with 1 Tbsp. drippings and remaining beef; transfer to a 4 to 6 quart slow cooker. add any remaining flour mixture to slow cooker; top with potatoes, carrots, celery and bay leaves
Stir tomato paste, garlic, and beef base into skillet and cook over medium heat 1 minutes. Mix broth, vegetable juice, and Worcestershire and stir into skillet, scraping up bits from bottom. Bring to a simmer over medium high heat and cook til thick, 2 to 3 minutes. Pour broth mixture over beef in slow cooker. Cover slow cooker and cook til beef is fork tender on high setting, 3 to 4 hours or low setting 6 to7 hours. discard bay leaves.
Add peas, pearl onions and vinegar to stew. Garnish serving with parsley and bacon.

About this Recipe

Course/Dish: Beef