A rustic beef stew recipe perfect for a cold winter's evening

After a few days of turkey leftovers, I find myself suffering from burnout. Don't get me wrong, I love turkey and sage flavored side dishes, but for the time between Thanksgiving and Christmas, I long for flavors that are not turkey.

I've found this stew helps fill that requirement. From the the rustic broth to the creaminess of the potatoes as you bite through them pairs well with a warm fireplace and cold winter weather. I've adapted this recipe over the years taking from several recipes that I've found online.

It starts will the oil. I prefer olive, but other oils work as well.

It starts will the oil. I prefer olive, but other oils work as well.

One of the reason that I like this recipe is that I can start it in the before my morning routine and enjoy the fragrances throughout the day. I like using my paella pan as it is wide and shallow. There is also something exciting about how the oil coats the pan continues to warm.

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As the oil heats, I take the flour, thyme, salt, and add it to a large plastic bag. I give it a good shake to make sure the thyme and salt are evenly distributed. Next the beef. I like to buy pre-cut stew meat to save time, but you can certainly buy a chuck roast and cut it yourself. In the end you want one inch to an inch and a half square. Once chopped up, add it to the plastic bag and give a good shake. You want to make sure all the pieces are coated well.

Add the beef to the pan with tongs or a slotted spoon. You don't want too much extra flour, so don't dump the bag contents into the pan directly. It will burn and ruin the braise. It usually takes two batches to braise all the meat. Braise the meat, turning the meat once per side. You want there to be some color -- think of a tea (or coffee) with several dashes of cream--, but you don't want it black. Blackend flour will make the stew will taste burned.

Zoinks! I forgot a step. Before you cut up the beef or oil your pan, make sure that you pre heat your slow cooker. Set it to high.

Add the braised beef to the slow cooker.

Add another tablespoon of oil to the pan and add the onion & garlic puree. Keep the heat on medium low. You want to sweat the onions, not caramelize them. After 2 minutes add the salt. Continue to cook for a few more minutes until all the liquid has evaporated. (About 5 minutes total). Don't forget to scrape the brown bits from the bottom of the pan. You want the onion to be just translucent.

Onion go sizzle sizzle

Onion go sizzle sizzle

This is the size of paste you want. I prefer this brand, but other brands certainly work.

This is the size of paste you want. I prefer this brand, but other brands certainly work.

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Mix in the tomato paste until it is fully combined with the onion. Heat through for about two minutes. Once complete add it to the slow cooker. I perfer the brand of paste above. It is odd, while paste is paste, there is a signifant taste difference from brand to brand.

While the onions are sweating, peel and chop up the carrots. I like to cut them on a bias as I think it a slight bit of artistry while allowing them to cook evenly. Sometimes, I cut them length wise and quarter the carrots, but it makes the carrots more something you'll need to pick up with your fork rather than pop them in your mouth from the bowl. I also like the peel the carrot, just so slightly. (Peel them before chopping/slicing). It removes the surface skin and eliminates that odd skin flavor that carrot skin will sometimes contain.

I use about four carrots. I try not to get them too large as really large carrots can get bitter.

I use about four carrots. I try not to get them too large as really large carrots can get bitter.

As an alternate on the carrots, you can used the bag of mini carrots, but for me, they don't have the same flavor profile as the larger carrots. Once chopped up, add the carrots to the slow cooker. Next comes the potatoes. I like Yukon Gold creamer potatoes because of the creamy like texture that they have. Small red waxy potatoes also work, but I avoid russets because they fall apart. I usually slice them in half on the long direction. You can quarter them, but they cook too quickly. I have left them whole a few times as well, but they don't seem to absorb as much flavor going that route.

Potato for you, potato for me. I don't peel the potatoes, just give them a brisk wash.

Potato for you, potato for me. I don't peel the potatoes, just give them a brisk wash.

Once the vegetables are chopped up, add them to the slow cooker.

I think my slow cooker is a 6 quart.

I think my slow cooker is a 6 quart.

Add the Bay Leaves and 3 1/2 cups of beef broth. I use store bought, but you could certainly use home made. I don't stir it at this point. Keep the pot on high and cover for 5 hours. Stir at the 2 hour mark, then once an hour. Twenty minutes before you plan to eat, stir in the peas. Don't use sweet peas. Just standard peas.

This recipe can also be adapted for a stove top prep. You would follow all the same directions up to adding the ingredients to the slow cooker. Set your stove top pot would be set to low and cook on low for at least two hours. If you cook it too fast on the stove, the beef will turn out tough and the flavors won't taste as complex.

The final product.

The final product.

Rustic Beef Stew

Rustic Beef Stew for your slow cooker

Prep time1h

Cook time5h

Total time7h

Serves4

MealDinner

Ingredients

• 3.5 lbs beef stew meat, cubed, 1 1/2" cubes
• 3/4 cup all purpose flour
• 3 tsp ground thyme
• 2 tsp salt, divided
• 1/2 tsp ground black pepper
• 1 lb Yukon Gold creamer potatoes
• 4 medium carrots
• 2 cups peas
• 3 1/2 cup beef broth
• 4 tbs oil - I use olive
• 2 medium yellow onions
• 4 cloves garlic
• 6 oz can tomato paste
• 3 bay leaves

Instructions

1. Turn Slow Cooker to High
2. In a large plastic zip top plastic bag (2 gallon), add the flour, 1 tsp of the thyme and half the salt. Shake to combine.
3. Add the cubed meat and shake to coat. Make sure to break up meat so all surfaces get the flour mixture.
4. Heat oil in large skillet (I use a paella pan) - Don't Use Non Stick.
5. Add the meat and braise of medium heat, turning the meat to brown each side. You will have to do this in multiple batches, depending on the size of your pan. Once brown, add to slow cooker. Add 1 tsp of oil between batches if necessary.
6. While braising the meat, peal and chop the garlic and onion. Add to food processor.
7. Buzz the food processor until you get a fine chop (not a puree).
8. Once all the meat has been braised and transferred to the slow cooker, add 1 tsp of oil to the pan and sweat the onions, scraping the brown bits off the bottom of the pan left from the beef. After a minute add a heavy pinch of salt. Sweat on medium until all the liquid has evaporated, about 5 minutes.
9. Add the tomato paste to the onion mixture and mix to combine, 2 minutes
10. Transfer tomato and onion mixture to slow cooker.
11. Peel and slice the carrots diagonally into 1/2" wide slices. Add to slow cooker.
12. Slice the potatoes in half and add to the slow cooker.
13. Add three bay leaves, the rest of the thyme (2 tsp), 1 tsp of salt to the slow cooker.
14. Add the beef broth to the slow cooker. Do not stir.
15. After 2 hours, stir mixture.
16. Let cook for an additional 4 hours.
17. 30 minutes before serving stir and add the peas and remove the bay leaves.
18. Enjoy!

Recipe Notes

As an option, you can add a half cup of red wine to the pan (I like Malbec) after step 9. You'll want the wine to boil for two minutes before transferring to the slow cooker. It adds a more complex flavor structure, but not everyone likes wine.

Recipe by

Me, adapted from several internet recipes.