Oh crock pot, how I love thee on a cold autumn day when I am lazy and in need of a no fuss meal. I have never been a huge fan of stew, but when I saw this recipe over at Good Things Catered I was intrigued and knew I had to try it. It just looks so…tasty. I modified the original recipe for the crockpot and subbed beef broth for red wine, I’ve posted my version below. This was a delicious stew, I’m sad I left town after I made it and wasn’t able to enjoy the leftovers!
Hearty Beef Stew (original recipe found here, taken from America’s Test Kitchen)
1.5 lbs. beef chuck roast, trimmed and cut into 1 1/2 in. cubes
salt and ground pepper
1 medium onion, chopped coarse (about 2 c.)
2 medium garlic cloves, minced
1.5 Tbsp unbleached all-purpose flour
1 can beef broth
2 cans low-sodium chicken broth
1 bay leaf
1/2 tsp dried thyme
4 medium red potatoes cut into 1-in. cubes
2 large carrots (about 1 lb.), peeled and sliced 1/4 in. thick
1 c. frozen peas
1/4 c. minced parsley
-Dry beef throughly and season with salt and pepper.
-Place all ingredients except for the peas and parsley to the crock pot. Cook on low for 6-8 hours.
-Add the peas and parsley and cook for another hour or until peas are tender.