Beef Stew {Slow-cooker}
1 ½ - 2 pounds stew meat, well
trimmed and cut into 2-inch pieces
2 T olive oil
1 onion, coarsely diced
8 oz mushrooms, coarsely diced
1 – 1 ½ pounds waxy potatoes (I used
red potatoes), quartered
½ - 1 pound carrots, peeled and
sliced into 1-inch pieces
2 bay leaves
1 c beef broth*
2 T cornstarch
3 T tomato paste*
2 T Worcestershire sauce*
2 cloves garlic, minced
1 t dried parsley
½ t dried thyme leaves
½ t freshly ground black pepper, more
to taste
salt, to taste
Heat 1 T of oil in a skillet and brown
meat on all sides without cooking through.
Add meat to slow cooker. In same
skillet, heat remaining 1 T oil. Sauté
onion and mushroom until onion is translucent, mushroom is tender and have
taken on a nice caramel color. Add
potatoes, carrots and bay leaves to slow cooker. Top with sautéed onion and mushrooms. In a separate bowl combine broth and
cornstarch stirring until cornstarch is dissolved into the broth. To broth mixture, stir in tomato paste,
Worcestershire sauce and remaining spices.
Pour broth mixture over meat and vegetables in slow cooker. Cook on high for about 6 hours.
* For those with a gluten allergy,
make sure the beef broth, tomato paste and Worcestershire sauce you use are
gluten-free. Lea
& Perrins is gluten-free.
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