Hearty Beef Stew (Slow Cooker)
Monday, 12/29/2014
I love the idea of an appliance that cooks my meals while I'm at work. There was some fear about burning the house down while I was away, but after the first time using my slow cooker, that went away immediately.
The cooker gets a break during the summer - who wants hot soup in the summer? But once the air gets that winter bite, the appliance is remembered and all sorts of ideas are running around.
This specific meal started with a hankering for French Onion Soup, but my boyfriend wanted something a little heartier than onions and broth.
30 min
12 hours
12.5 hours
$3.25/serving
Ingredients:
- 1 cup beef broth (lowest sodium possible)
- 3 cups water
- 1 can (6 ounces) tomato paste
- 1 tsp dried thyme
- 1 tsp salt
- 1 bay leaf
- 2 lbs beef, cut into 1 inch pieces
- 3 large carrots, peeled and diced
- 1 onion, peeled and chopped
- 3 celery ribs, diced
- 2 large potatoes, peeled and diced
- 1 cup frozen peas, thawed
- 1 cup frozen string beans, thawed
- 2 tablespoons arrowroot powder
- half cup flour
Steps
- Combine the tomato paste, broth, water, thyme and salt into a mixing bowl. Set aside.
- Add flour to help thicken the sauce
- Mix arrowroot and equal volume water. Add to sauce. Bring to boil
- Prep the vegetables. Before adding the potatoes, rinse them in cold water (discard the starchy water). Layer on the bottom of the slow cooker.
- Heat a pan over medium high. Splash a bit of oil into the pan and sear the beef. Cook on all the sides, just enough to brown the beef, about 90 seconds each side. Transfer the beef to the slow cooker, on top of the cut vegetables.
- Pour enough of the broth/tomato paste to deglaze the pan. Transfer all the liquids to the slow cooker.
- Cook on "LOW" for 10-12 hours (Yes...seriously).
- An hour before it's done, take out the frozen vegetables and allow to thaw at room temperature. Strain and add to the soup in the last 15 minutes.