Hearty Beef Stew
I know it’s a departure for The Scramble, but once in a while it’s fun to make a rich, slow-cooking stew. If weekdays are too hectic, you can make this easy recipe on the weekend and enjoy it during the busy week. Or, put it in your slow cooker in the morning and have it ready when you get home in the evening. Feel free to substitute other root vegetables like turnips and parsnips for the carrots and potatoes.
- 1/2 cup flour (use wheat/gluten-free, if needed)
- 1 1/2 lbs. beef chuck, cut into 1-inch cubes
- 2 Tbsp. canola or vegetable oil
- 1 yellow onion diced
- 1 cup reduced-sodium beef broth (or use any variety)
- 8 oz. tomato sauce
- 1/2 cup red wine or use tomato juice with a splash of balsamic vinegar
- 1 Tbsp. Worcestershire sauce
- 1 tsp. dried thyme
- 3 carrots sliced
- 3 red potatoes cut into 1-inch pieces
- Set aside 1 Tbsp. of flour before you start. Dredge the meat in the remaining flour. In a large stockpot, heat the oil over medium heat and brown the meat in a single layer, flipping it once or twice, until it is almost cooked through, 6 - 8 minutes. (Reduce the heat if the meat is getting too brown.)
- Remove the meat from the pot and add the onions and the reserved flour. Sauté the onions for about 5 minutes, stirring occasionally, until they begin to brown.
- Return the meat to the pot and add the broth, tomato sauce, wine, Worcestershire, and thyme. Bring it to a boil, reduce the heat, cover it, and let it simmer for 45 – 60 minutes.
- Add the carrots and potatoes and cover and simmer the stew for 45 minutes more, until the meat and vegetables are tender. Serve it immediately, refrigerate it for up to 3 days, or freeze it for up to 3 months.
Slow Cooker Directions:
- Reserve 1 Tbsp. of the flour and dredge the meat in the remaining flour. If your slow cooker has a sauté function use that; otherwise, in a large skillet heat the oil over medium heat and brown the meat in a single layer, flipping it once or twice. Remove the meat from the pan and set it aside. Add the onions and the reserved flour to the slow cooker or skillet. Sauté it for about 5 minutes, stirring occasionally, until the onions starts to brown. If using your slow cooker's sauté function, add the carrots, potatoes, and meat to the onions. If you are using a separate skillet, place the carrots and onions in the bottom of the slow cooker and then top them with the meat and onions. Add 2 cups of broth or 1 cup broth and 1 cup water (rather than 1 cup of broth above), tomato sauce, wine, Worcestershire, and thyme to the slow cooker or skillet and warm through while scraping up brown bits from the bottom of the pan. If using a skillet, pour the mixture over the meat and vegetables. Cook for 6 - 8 hours on low or 4 - 5 hours on high. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Do Ahead or Delegate: Cut the beef if necessary and refrigerate, dice the onion, combine the broth through the thyme, slice the carrots, cut the potatoes and immerse in water for up to 24 hours to prevent browning, or fully prepare and refrigerate or freeze the stew. Scramble Flavor Booster: Season the stew with salt and black pepper, and serve it with hot pepper sauce, such as Tabasco. Tip: Use tongs or a spatula to flip the meat while it’s browning. Using a fork or other sharp object punctures the meat and prematurely releases its flavorful juices. Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be! Nutritional Information Per Serving (% based upon daily values): Calories 300, Total Fat: 20g, 31%; Saturated Fat: 7g, 35%; Cholesterol: 60mg, 20%; Sodium: 396mg, 16%; Total Carbohydrate: 9g, 3%; Dietary Fiber: 2g, 8%; Sugar: 3g; Protein: 18g
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