With potatoes on the side….
In my opinion, nothing is better than a big warm dish of beef stew on a chilly winter night. I love it even more when I get to throw everything into a slow cooker in the morning and end up having a clean kitchen and a wonderful meal ready for my family in the evening. I do not include potatoes in my stew because I don’t like how they come out. But every good stew needs a potato, so I love to serve it up with either mashed or scalloped potatoes on the side.
Here is what you will need:
- 2½ – 3 lbs of beef stew meat
- 1 medium spanish onion – chopped
- handful of baby carrots
- handful of baby bella mushrooms
- 3 cloves of garlic – minced
- 2 bay leafs
- generous sprinkle of salt and pepper
- 4 cups of beef broth
- 2 beef bouillon
- 2 tablespoons of tomato paste
- 1 tablespoon of Worcestershire sauce
- sprinkle of dried parsley
- 1 teaspoon italian seasoning
- 3 tablespoons of flour
- 1 tablespoon of butter
Here is what you need to do:
Chop the onion, clean the mushrooms and mince the garlic. Toss into a slow cooker along with the stew meat and baby carrots.
Sprinkle everything with salt and pepper and toss in two bay leafs.
In a separate bowl, whisk together the beef broth, bouillon, tomato paste, Worcestershire sauce, parsley and italian seasoning.
Pour broth mixture into slow cooker and..
Give a good stir to mix all the ingredients together. Set to cook for 4-6 hours.
An hour before your stew is set to be ready, mix flour with the tablespoon of butter and pour a little hot broth from the slow cooker over it. Mix it all together and add flour mixture into your stew. Give it all a good mix and continue cooking.
You can serve it up with yummy buttered noodles or crunchy warm bread. Me, I’m a mashed potato kinda girl. 😉