Beef Stew

Beef Stew
Beef Stew

PREP TIME

20

minutes

TOTAL TIME

28

minutes

SERVINGS

--

servings

PREP TIME

20

minutes

TOTAL TIME

28

minutes

SERVINGS

--

servings

Ingredients

  • 2

    tbsp olive oil

  • 2

    lbs beef stew meat, cut into 1 inch pieces

  • 1 1/2

    tsp kosher salt

  • 1

    tsp essense, recipe follows

  • 3/4

    tsp cracked black pepper

  • 2

    tbsp unsalted butter

  • 1/2

    lb button mushrooms, thinly sliced

  • 3

    tbsp all purpose flour

  • 3

    cups beef stock, at room temp

  • 2

    tbsp tomato paste

  • 1/4

    tsp dried thyme

  • 1/4

    tsp dried oregano

  • 1/4

    tsp dried basil

  • 1/8

    tsp ground allspice

  • 1

    lb small (golf ball size) new potatoes, quartered

  • 1

    cut diced carrots

  • 1

    cup pearl onions, thawed

  • 1/2

    cup frozen peas, thawed

  • 1

    tbsp chopped fresh parsley leaved

  • Essense Recipe:

  • 2 1/2

    tbsp paprika

  • 2

    tbsp salt

  • 2

    tbsp garlic powder

  • 1

    tbsp black pepper

  • 1

    tbsp onion powder

  • 1

    tbsp cayenne pepper

  • 1

    tbso dried oregano

  • 1

    tbsp dried thyme

  • Combine all ingredients thoroughly

Directions

Set a 12 inch saure pan over medium high heat. Add 1 tbsp of the olive oil to the pan and season the beef with 1 tsp of the salt, 1 tsp of essence and 1/2 teaspoon of black pepper. Sear the beef (in 2 batches) in the saute pan for about 2-3 minutes per side. Add the butter, mushrooms, flour, beef stock, tomato paste, herbs, spices and browned meat to a slow cooker. Cover the slow cooker and set the temp to high. Cook for 1 hour. Add the potatoes and carrots and continue to cook the stew for another 7 hours. During the last hour of cooking add the pearl onions and replace the lid. Once the stew is cooked, stir in the peas and parslet and serve immediately.

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