Ingredients with Measurements:
- 2 lbs beef stew meat, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 cups beef broth
- 1 cup water
- 2 tbsp Worcestershire sauce
- 4 medium carrots, peeled and sliced
- 3 medium potatoes, peeled and cubed
- 2 stalks celery, sliced
- 1/4 cup cornstarch
- 1/4 cup cold water
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. In a large bowl, combine the flour, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper.
2. Add the beef cubes to the flour mixture and toss to coat evenly.
3. Heat the vegetable oil in a large skillet over medium-high heat.
4. Add the beef cubes and cook until browned on all sides, about 5 minutes.
5. Transfer the beef to the slow cooker.
6. Add the onion and garlic to the skillet and cook until softened, about 3 minutes.
7. Add the beef broth, water, and Worcestershire sauce to the skillet and stir to combine.
8. Pour the mixture over the beef in the slow cooker.
9. Add the carrots, potatoes, and celery to the slow cooker and stir to combine.
10. Cover the slow cooker and cook on low for 8 hours or on high for 4 hours, or until the beef and vegetables are tender.
11. In a small bowl, whisk together the cornstarch and cold water until smooth.
12. Stir the cornstarch mixture into the slow cooker and cook on high for an additional 30 minutes, or until the gravy has thickened.
Time:
Preparation time: 20 minutes
Cooking time: 8 hours on low or 4 hours on high
5. Temperature:
Low heat for 8 hours or high heat for 4 hours.
Serving size:
6 servings
Nutritional information:
Calories: 395
Fat: 16g
Carbohydrates: 28g
Protein: 35g
Sodium: 1120mg
Sugar: 4g
Fiber: 4g
Substitutions for ingredients:
- You can use chicken broth instead of beef broth.
- You can use sweet potatoes instead of regular potatoes.
- You can use parsnips instead of carrots.
Variations:
- Add mushrooms to the stew for extra flavor.
- Use red wine instead of water for a richer flavor.
- Add a can of diced tomatoes for a more tomato-based stew.
Tips and tricks:
- Brown the beef cubes before adding them to the slow cooker for extra flavor.
- Use a slotted spoon to remove the beef from the skillet to the slow cooker to avoid adding excess oil to the stew.
- If the gravy is too thin, mix more cornstarch and water and add it to the slow cooker.
Storage instructions:
Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a microwave-safe dish in the microwave or in a pot on the stove over medium heat until heated through.
Presentation ideas:
Serve the stew in individual bowls with a side of crusty bread.
Garnishes:
Garnish the stew with chopped fresh parsley or thyme.
Pairings:
Serve the stew with a side salad or roasted vegetables.
Suggested side dishes:
- Crusty bread
- Roasted vegetables
- Side salad
Troubleshooting advice:
- If the stew is too thick, add more beef broth or water to thin it out.
- If the stew is too thin, mix more cornstarch and water and add it to the slow cooker.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Beef stew is a classic comfort food that has been enjoyed for centuries. It is believed to have originated in Europe and was traditionally made with tough cuts of meat that were slow-cooked to tenderize them.
Flavor profiles:
This slow cooker beef stew has a rich, savory flavor with a hint of spice from the cayenne pepper.
Serving suggestions:
Serve this hearty beef stew on a cold winter night for a comforting and satisfying meal.
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Taste: Savory, Rich, Hearty, Umami, Comforting