In the colder months we like to eat a lot of warm foods. Soups, roasts, casseroles..etc. Today I'm sharing my favorite recipe for beef stew! We also like to use wild game in our stew (elk, bison, deer...). Use your favorite meat for this recipe.
Slow Cooker Beef (or Venison) Stew
Ingredients:
1 1/2 - 2 lbs stew meat cut into 1 inch chunks ( smaller if you have young children like I do)
1/3 cup of all purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon onion powder
1/2 teaspoon Italian Seasoning
1-2 tablespoons cooking oil divided ( I use olive oil but any will work)
1 medium onion diced into desired size.
3 cloves of garlic minced
1-2 tablespoons red wine or balsamic vinegar
3 medium yukon potatoes peeled and diced into 1 inch chunks
2-3 medium carrots peeled and chopped (about 1 1/2 cups)
2 celery stalks, chopped (about 1 cup)
1-2 teaspoons Worcestershire sauce
4 cups beef broth
salt and pepper to taste
Instructions:
1. Combine flour, salt, pepper, onion powder, and Italian seasoning. In a zilpoc bag or medium bowl, coat stew meat with flour mixture.
2. In a large skillet on medium-high heat, add 1 T. of cooking oil and sear meat on all sides for about 2-3 min. Cook in batches so you don't crowd the meat. Remember the meat only has to be seared, not cooked thoroughly. It will finish cooking in the crockpot. Remove from skillet and set aside.
3. Add stew meat, carrots, celery, onions, garlic, potatoes, red wine or vinegar, Worcestershire, and broth to at least a 6qt. crockpot. Cook on LOW for 6-8 hours or on HIGH for 8-10 hours.
*Tips add more broth if you like your stew to be more like a soup or make a slurry with cornstarch and add during the last 10-15 min of cooking time to thicken.
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