Hearty Crockpot Beef Stew

11Feb10

So, I blanked. I took a pic of the stew this morning, when I threw all the prepped ingredients in the pot, but spaced on getting a pic when it was ready! So, without further ado, here’s the stew. Uncooked.

*snortle*

Typical Michelle.

What I love about this recipe, besides the hearty, savory flavor, is that you really can’t mess it up. I mean, how many recipes do YOU know where you can add just about any spice or ingredient and return 6 hours later to find a delicious concoction awaiting you? Next time, I think I’ll try red wine instead of white to give it a softer, deeper flavor, and I’ll consider adding tomato to make a richer base. But on its own, as written, this recipe is sure to leave you satisfied.

I should also mention that this recipe makes for one hell of a lunch, too, so consider taking a bit with you for lunch.

HEARTY CROCKPOT BEEF STEW
Serves Three

10 oz. stew meat – cubed into 1/2 or 1 inch pieces
1 1/2 Tbs all-purpose flour
1/4 tsp salt
1 Tbs olive oil
2 medium carrots – chopped into 1 inch segments
2 medium white potatoes – cubed into 1/2 to 1 inch segments
2 tsp dried parsley
1 tsp ground black pepper
2 tsp thyme
2 cloves garlic – diced
1 cup boiling water
1/2 package dry onion soup mix – about 1/2 oz.
1 Tbs butter
1 onion – large, sliced
2 Tbs wine – white or red (I used white)
OPTIONAL, FOR THICKENING:
2 Tbs warm water
1 Tbs all-purpose flour

Place cubed stew meat in a plastic bag with flour and salt. Shake until meat is well coated with flour. Meanwhile, heat the olive oil in a skillet over medium-high heat. Add the floured stew meat to the skillet and cook until you’ve browned the meat evenly on the outside. [Remember: this part is just to give the meat a good color and flavor–NOT to cook the meat thoroughly – that’ll come later] When meat has browned evenly, transfer it to the slow cooker, along with the chopped carrots, potatoes, parsley, pepper, thyme, and garlic. Mix together the dry soup mix and boiling water in a small bowl and add to crockpot.

In the same skillet used to cook the meat, melt the butter and saute the onions until they soften; remove them to the slow cooker. Now take that wine and add it to the same skillet you just used to cook the onions–use your spatula to scrap up all the brown bits of meat and onion from the bottom of the pan. Add to the crockpot. Stir crockpot contents thoroughly.

Cover crockpot and cook on low for six to eight hours, or until meat is tender. If you would like your stew on the thicker side, stir together optional flour and water in a small bowl or cup. Add the mixture to the crockpot and stir. Let the contents of the crockpot cook for another 15 minutes, uncovered, or until thickened.

Calorie Breakdown

PER SERVING:
5 oz. stew meat [200 calories]
3/4 Tbs all-purpose flour [19 calories]
1/2 Tbs olive oil [60]
1 medium carrots [25]
1 medium white potato [147]
1/2 package dry onion soup mix – about 1/2 oz. [41]
1/2 Tbs butter [51]
1/2 onion – large, sliced [30]
1 Tbs wine – white [14]
OPTIONALS:
1/2 Tbs all-purpose flour [13]
TOTAL PER SERVING: 587
TOTAL PER SERVING w/OPTIONALS: 600

Enjoy!

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