Lazy Winter Days & Slow Cooked Beef Stew
It doesn’t take much to get me in the mood for comfort food; especially now that there’s some snow on the ground, and what seems like just a few hours of sunlight each day. Regardless of the weather at this time of year, I just want to curl up by the fire and enjoy a big bowl of stew or a steaming mug of tea… especially after a day of hiking in the mountains (or simply looking at the snow, for that matter).
That’s where the slow cooker comes in.
There’s something so fantastic about throwing a whole bunch of ingredients in a slow cooker, leaving for the day, and coming home to a fully prepared, hot meal. This recipe for Slow Cooked Beef Stew is ideal for busy days during the cold months, or for times when you just can’t be bothered to stand around the kitchen for hours when you could be… I don’t know… sipping on some eggnog by the fire.
It pairs perfectly with a slice or two (or three) of Whole Wheat Beer Me Bread, and a pint of your favourite brew. Not a beer drinker? Opt for a glass of red; just pour the same one used in the stew to ensure the flavours mix just right.
Slow Cooked Beef Stew
Serves 6–8
Ingredients:
1 kg (just over 2lbs) stewing beef, cut into large chunks
½ cup red wine
2 cups sliced celery
2 cups sliced carrots
2 cups cubed white potatoes (skin on)
1 large white onion, chopped
4 cloves garlic, smashed and minced
2 tablespoons all-purpose flour
4 cups beef broth
1 cup water
1 teaspoon coarse ground pepper
Sea salt and pepper, to taste
Instructions:
1. In a large pan over medium heat, brown the beef in small batches. Transfer to a plate and then remove the pan from heat and deglaze with red wine. Stir, while gently scraping the bottom of the pan to remove the remaining beef bits. Put the beef, wine, celery, carrots, potatoes, onion, and garlic in the slow cooker and stir to combine.
2. Place the flour and ¼ cup of the beef broth in a medium bowl and whisk until smooth. Whisk in the remaining broth, water, and ground pepper. Pour the mixture over the beef and vegetables in the slow cooker; cover, and cook on high for 4 hours (or low for 8 hours). Season stew with salt and pepper, to taste, and serve immediately.
