The best beef stew I have ever had. It is thick, meaty with excellent taste plus it’s simple and easy to make.
I started with an American Test Kitchen recipe, but I think it is unrecognizable now. It would feed a large army. I wanted only the small army size please (read “For Two with leftovers”). Also, lots of fuss as usual from Cooks Illustrated.
I keep a little fuss at the beginning that I thought would enhance taste with browning the onion, but I used the time to cut the other veggies and trim the meat so really no extra time, just one dirty pan. You could probably skip this extra work and just dump the ingredients in, but I think the taste was great and worth the little extra work.
An easy 5. We loved it with seconds all around.
Notes on Crock Pot Beef Stew
About 30 minutes of preperation time and an 8 hour cooking time. If you want, use 3 lbs of a leaner beef you want healthier. Or buy that pre-cut “stew meat” at the store if you’re lazy.
Mince onion. Prep garlic. Heat oil over medium-high heat in the large nonstick pan to a shimmer. Add onion, garlic, tomato paste, and 1/2 tsp salt. Cook until onions are soft and lightly browned. About 10 minutes
While #1, scrub potatoes and cut into chunks. Peel carrots and cut into 1/2 inch thick medallions. Trim meat of any trim-able solid fat and then cut into about 1-inch chunks.
When onion is ready, add beef broth to the pan and scrape any brown bits from the bottom of the pan.
Add all ingredients except the peas in the crock pot, stir well and set to 8 hours on low. At hour 7, add frozen peas.
June 16, 2016