Craft this hearty Beef Stew Recipe with this time-tested, classic recipe.
With fall rolling in, hearty soups are on our minds. Try this time-tested, slow-cooked Beef Stew Recipe.
With more than 60 recipes for down-home favorites, ranging from Chicken and Cornmeal Dumplings to Buffalo Stout Beer Chili to Brown Beans and Fatback, The Southern Slow Cooker (Ten Speed Press, 2013) is packed with real Southern flavor. Author Kendra Bailey Morris presents regional classics from all over the South: church potlucks, Cajun and Creole traditions in the bayou, even her West Virginia granny's old recipe book. The following Beef Stew Recipe is excerpted from chapter 1, “Soul-Warming Soups, Stews, and Chilis.”
You can purchase this book from the Capper's Farmer store: The Southern Slow Cooker.
2 1/2 cups coarsely chopped onions
4 carrots, peeled and cut into 1 1/2-inch slices
2 large baking or russet potatoes, peeled and cut into 1 1/2-inch cubes (about 2 1/2 cups)
1 1/2 pounds boneless beef stew meat, trimmed of any visible excess fat and cut into 1-inch pieces
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon bacon grease, oil, or unsalted butter
1/2 cup red wine
3 cups beef broth, low sodium or homemade
1 (15-ounce) can diced tomatoes with its juice
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
3 cloves garlic, minced
2 bay leaves
1/2 teaspoon sugar
1/2 teaspoon dried parsley
1/4 teaspoon paprika
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
Sprig of fresh rosemary (optional)
Salt and black pepper
Chopped fresh rosemary or parsley, to garnish (optional)
Spray the inside of the slow cooker with cooking spray. Layer the onions, carrots, and potatoes in the slow cooker.
Combine the stew meat, flour, salt, and black pepper in a large resealable plastic bag and shake to coat well. Heat a large cast-iron skillet or nonstick pan over medium-high heat. Add the bacon grease and let it melt. Shake the excess flour off the stew meat and add enough to fill the pan without crowding (you may have to do this in batches). Brown well on all sides, about 5 minutes, then transfer the meat to the slow cooker.
Add the wine to the skillet and cook for 1 minute. Add the beef broth. Using a wooden spoon, scrape up all the bits off the bottom of the pan and immediately transfer the stew meat and broth mixture to the slow cooker.
Add the tomatoes, tomato paste, Worcestershire sauce, garlic, bay leaves, sugar, parsley, paprika, oregano, thyme, and basil. Give it a stir. Toss in the rosemary. Cover and cook on low for 8 to 10 hours, until the meat is tender and the stew has thickened.
Uncover, discard the bay leaves and the rosemary sprig, and season with salt and pepper. At this point, if you desire an even thicker stew, you can crank up the heat to high and continue to cook, uncovered, until thickened.
Serve the stew in bowls garnished with additional rosemary or fresh parsley, if desired. Serves 6 to 8.
Reprinted with permission from The Southern Slow Cooker by Kendra Bailey Morris, copyright © 2013. Published by Ten Speed Press, a division of Random House, Inc. Photo credit: Erin Kunkel © 2013. Buy this book from our store: The Southern Slow Cooker.
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