Crock-Pot Beef Stew
I’m always a fan of a dish that has veggies and meat in it so I don’t have to think about any sides. I’m a one pot kind of girl. This recipe is great to just add some bread on the side and have a complete meal. A few weeks ago I was making some orange chicken and had the idea to coat the chicken with cornstarch in a ziplock bag instead of “dredging” in it. Genius, I tell you! Why didn’t I think of that before?! I’ve been doing it anytime I want anything “breaded” because its the easiest method ever. It will kind of change your life, how many times do you pass up making a recipe because you have to set up your bowls for coating your meat with egg, then flour, then bread crumbs?
- 1 lb chuck roast, cut into 1″ pieces
- 3 medium potatoes, cubed into 1″ pieces
- 4 medium carrots, cut into 1″ pieces
- 2 stalks celery, cut into 1″ pieces
- 1 medium onion, chopped
- 4 cups beef broth
- 2 cups V-8 juice
- 2 Tablespoons canola oil
- 1 cup dry red wine
- 1 tsp salt
- 1/2 tsp pepper
- 2 bay leaves
- 1/2 tsp thyme
- 1/2 tsp rosemary
- 1/4 cup cornstarch
- Turn your crock pot on to high heat. Place all your chopped veggies- potatoes, carrots, celery & onion into the crock pot with the beef broth, v8 juice, spices & bay leaves.
- In a gallon size ziplock bag add the cornstarch and salt and pepper, then dump your meat into the bag. Seal it and then shake the bag to coat the meat with the cornstarch.
- In a medium saute pan heat the canola oil over medium-high heat. Once its hot add the cornstarch covered beef. Do not move, let it sizzle and brown on one side for 3-4 minutes and then flip to the other side. You want to give it a good sear on all sides but not cook all the way through. 3-4 minutes on each side is plenty. Put meat into the crock pot with the rest of the ingredients.
- Put your saute pan back over medium heat and pour the red wine in the pan, using your spatula scrape all the bits from the bottom of the pan. Let the wine simmer for a few minute and then dump the wine with all that was in the pan into the crock-pot.
- Let cook on high for 1-2 hours and then serve warm.
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