Beef stew is the perfect stick-to-your-ribs meal after a full day at the cabin, and the slow cooker cuts out a lot of the work in making it. Serves 6-8.
3 pounds cubed stew beef
3 tablespoons olive oil
3 cups diced baby carrots
5 large potatoes, cubed
3 stalks of celery, medium diced
½ cup fresh parsley, minced
1 sprig of fresh rosemary
2 bay leaves
1 teaspoon ground black pepper
3 tablespoons butter
2 medium white onions, diced
½ cup red wine
2 32-ounce boxes of low-sodium, organic beef broth
½ cup all-purpose flour
? Place stew meat into a zipper-top plastic bag with ½-cup of all-purpose flour. Coat the beef thoroughly – adding more flour if needed.
? Heat the olive oil in a large sauté pan. Add stew meat, and cook until it is evenly browned on all sides, but not cooked through.
? Place beef in the slow cooker along with the carrots, potatoes, celery, parsley, rosemary and fresh pepper.
? In the same sauté pan, melt butter and sauté onions until just softened, remove to the slow cooker.
? Pour red wine into the sauté pan to deglaze the pan. Reduce the wine for 2-3 minutes on high. Pour into the slow cooker.
? Pour the beef broth into slow cooker. Add bay leaves.
? Cover and cook on high for 45 minutes to 1 hour.
? Reduce the heat to low, and cook for 6 to 7 hours more, or until meat is fork tender.
Quick Tip:
Deglazing the pan unlocks the flavor of the juices that have browned on the bottom while you cooked the meat. Pour wine into the pan and begin to scrape the browned “leftovers” from the bottom for about 2 - 3 minutes as your wine reduces. Be sure to use wine that you enjoy drinking; don’t just use “the cheap stuff” to cook with. You CAN taste the difference.
3 pounds cubed stew beef
3 tablespoons olive oil
3 cups diced baby carrots
5 large potatoes, cubed
3 stalks of celery, medium diced
½ cup fresh parsley, minced
1 sprig of fresh rosemary
2 bay leaves
1 teaspoon ground black pepper
3 tablespoons butter
2 medium white onions, diced
½ cup red wine
2 32-ounce boxes of low-sodium, organic beef broth
½ cup all-purpose flour
? Place stew meat into a zipper-top plastic bag with ½-cup of all-purpose flour. Coat the beef thoroughly – adding more flour if needed.
? Heat the olive oil in a large sauté pan. Add stew meat, and cook until it is evenly browned on all sides, but not cooked through.
? Place beef in the slow cooker along with the carrots, potatoes, celery, parsley, rosemary and fresh pepper.
? In the same sauté pan, melt butter and sauté onions until just softened, remove to the slow cooker.
? Pour red wine into the sauté pan to deglaze the pan. Reduce the wine for 2-3 minutes on high. Pour into the slow cooker.
? Pour the beef broth into slow cooker. Add bay leaves.
? Cover and cook on high for 45 minutes to 1 hour.
? Reduce the heat to low, and cook for 6 to 7 hours more, or until meat is fork tender.
Quick Tip:
Deglazing the pan unlocks the flavor of the juices that have browned on the bottom while you cooked the meat. Pour wine into the pan and begin to scrape the browned “leftovers” from the bottom for about 2 - 3 minutes as your wine reduces. Be sure to use wine that you enjoy drinking; don’t just use “the cheap stuff” to cook with. You CAN taste the difference.
John & Tanya Bäck 
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