Rosemary Beef Stew

I looked outside and the weather screamed chili…. or stew. I am really glad I made this decision because while I was sitting at home pretending to work, this made my house smell amazing and tasted just as good. This could benefit with some heat, I used a little too much Ass Blood for my final few bites… 🙂

  • Servings: 6-serving
  • Time: 255 mins
  • Difficulty: easy
  • Print

I looked outside and the weather screamed chili.... or stew. I am really glad I made this decision because while I was sitting at home pretending to work, this made my house smell amazing and tasted just as good. This could benefit with some heat, I used a little too much Ass Blood (http://www.cucum

Summary

  • Course: entrée
  • Cooking Time: 255 mins

Ingredients

4 Carrots (1/2 lb)
5 Celery Stalks (1/2 a sleeve)
1 Yellow Onion
2 lb Red Potatoes
1 1/2 – 2 lb Stew Beef
to taste Salt
to taste Pepper
1/4 Cup Flour
2 Tablespoons Olive Oil
6 Cloves Garlic
2 Cups Beef Broth
2 Tablespoons Garlic Dijon Mustard
1 Tablespoon Worcestershire Sauce
1 Tablespoon Soy Sauce
1/2 Tablespoon Brown Sugar
1/2 Tablespoon Rosemary
1/2 teaspoon Thyme

Steps

  1. Dice onion, slice carrots and celery, wash and cut potatoes into small (1 inch) cubes, and place in a slow cooker.
  2. Place beef in a large bowl and season liberally with salt and pepper.
  3. Add flour to the meat and toss to coat.
  4. Heat olive oil in a cast iron skillet over medium heat. Mince the garlic while the oil is heating up.
  5. Saute the garlic until soft and fragrant (about 1 minute).
  6. Add the floured beef to the garlic and let cook to brown on one side (3 mins).
  7. Stir the beef and brown on the other side (2 mins).
  8. Add the beef, garlic mixture to the slow cooker and stir to combine.
  9. Return the skillet to the burner and turn the heat to low.
  10. Add the broth, mustard, worcestershire, soy sauce, brown sugar, rosemary, and thyme.
  11. Stir to combine and dissolve the browned bits on bottom of the skillet.
  12. Add broth mixture to slow cooker.
  13. Stir and cook on high for 4 hours or low for 8 hours.
  14. Remove lid and sir, adding salt if needed.

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