Thursday, November 28, 2013

Crock Pot Beef Stew

3 – 4 pound chuck roast
½ cup flour
Kosher salt and pepper
1 cup red wine
2 – 3 cups beef broth
1 Tbs Worcestershire sauce
3 cloves garlic, minced
2-3 bay leaves
5-6 small potatoes, quartered
2-3 onions, chopped
3-4 celery stalks, sliced
3-4 carrots sliced
Chopped parsley

Trim out the chuck roast, reserving the fat, and cut into 1-inch cubes.

Combine flour with salt and pepper in a bowl and add the meat cubes. Toss to coat the meat.

Heat frying pan and then start cooking up the reserved beef fat to render out the tallow. 

When there is enough tallow to brown the meat, discard the beef fat. Toss the meat cubes into the hot tallow and brown the pieces.

Once the meat cubes are browned, remove from frying pan

and place any remaining flour from the coating of the meat into the frying pan. Cook the flour for a couple of minutes, if need be, add some butter. 

Then, while stirring the cooked flour, dribble in a cup or so of red wine. 

When mixed well, add about a cup of the beef broth and stir until thickened.

Layer everything into the crock pot. Start with the onions.

Then the potatoes.

Then the celery, carrots and parsley.

Then the meat, 

garlic and bay leaves.

Pour the mixture from the frying pan over this and then the Worcestershire sauce followed by the rest of the beef broth.

Cover the crock pot and cook on low for 10 hours.

Once ready, stir it up before serving.



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