Crockpot Beef Stew
Submitted by Natalie Vargas
I started making this as lazy version of my Grandma Tu’s beef stew and serve it every year at my annual ladies autumn dinner party with my mom, aunts, and cousins—always a hit and perfect for cold fall or winter days. It takes some prep, but is so easy. I’d allow a full day to cook it and then serve for dinner, though, it’s always better next day when it thickens.
Ingredients
1 large pack or 2 packs of stewing beef
8-9 large carrots (I opt for organic, still on stem and with dirt, they are delicious)
Yellow onion (I buy the container of chopped onion)
Fresh or frozen bag of peas
Golden potatoes
Bottle of red wine (cabernet sauvignon)
2 containers of beef broth
Tomato paste
Fresh herbs (I use parsley, rosemary, thyme, and sage)
Bit of flour
Bit of cornstarch
Worcestershire sauce
Paprika, salt, and pepper
French baguette
Directions
Turn crockpot onto high to get it started
Place stewing beef in a large ziplock with enough flour to shake and cover all pieces
Brown all sides in a pan with oil over medium-high heat, but don’t cook through
Meanwhile, wash and cut up carrots and potatoes (I eyeball amount based on how many people we’re serving or size of pot)
Rinse herbs, remove stems, and chop up as desired
Once meat is browned, add to crockpot, along with herbs, carrots, and onions
Add a generous amount of salt, pepper, and paprika
Pour in both containers of beef broth, bottle of wine, a good squeeze of tomato paste, and the Worcestershire sauce (I count to 5 as I pour sauce)
Cook on high for 3 hours, then stir and add in potatoes (I wait until half way to add potatoes, otherwise they get too squishy and fall apart)
Adjust spices to taste, if needed
Continue cooking on high an additional 3 hours
About an hour before serving, add in a couple tbsp. of cornstarch mixed with cold water to thicken broth a bit, and also add the peas. May opt to taste test and add salt and pepper, etc. to taste. If you find it’s too salty, add in some water to help correct
Cook for at least another 30-60 minutes—as along as potatoes easily smash with a fork and beef easily falls open with fork, it’s ready to serve!
Serve with a fresh French baguette, lightly crisped up from heating in oven