All Day Beef Stew used to be a very slow cook meal that required constant attention. Since the introduction of the crock pot, it has become a meal that you throw in the pot, switch on and forget about until you’re ready to eat.
Another great advantage of slow cooker recipes is that we can buy the cheaper cuts of beef and they still taste as good as a quick cooked expensive cut.
In this age people truly are struggling to find time to produce some of the good old-fashioned meals that are so delicious and healthy. All Day Beef Stew changes all that. Five minutes preparation time after breakfast and then you forget about it until dinner time.
Ingredients
1/2 cup all-purpose flour
1 tsp paprika
Salt and freshly ground pepper
2 pounds (900 grams) well-trimmed beef chuck, cut into 1-1/4-inch chunks
About 1/4 cup olive oil
1 large onion, chopped, plus 4 small onions each cut into 6 wedges
4 garlic cloves, minced
3/4 tsp dried thyme, crumbled
3 bay leaves
1 can beef broth, 14 1/2-ounce {400 grams}
1 can tomatoes, 14 1/2-ounce (400 grams)
1 1/2 cups water
1 pound new potatoes, cut into 1-inch chunks
1/2 medium butternut squash (butternut pumpkin), peeled, seeded and cut into 1-inch chunks (about 2 cups)
2 large carrots, cut into 1/2-inch slices
Instructions
In a large bowl, mix the flour, paprika, 1/2 tsp salt and 3/4 tsp pepper. Add beef and toss until coated.
Heat 2 Tbsp of the oil over medium high heat.
Cook the beef, in small batches, for 3 to 4 minutes, until lightly browned on all sides, adding additional oil as needed.
Set aside the remaining seasoned flour.
Reduce the heat to medium and add the chopped onion, garlic, thyme and bay leaves. Pour in 1/4 cup of the broth and cook, scraping with a wooden spoon to loosen any browned bits in the bottom of the pan.
Cook, stirring, for 3 to 4 minutes, until the onion is tender, adding additional broth if the pot becomes dry.
Stir in the reserved seasoned flour and cook, stirring constantly, for 1 minute.
Place tomatoes, water, potatoes, squash and carrots into your slow cooker.
Transfer beef mixture to your slow cooker.
Cover and cook for 6 to 8 hours on low.
Enjoy your All Day Beef Stew with a glass of Shiraz.This wine will leave a nice warm spicy after taste at the back of your mouth.
All Day Beef Stew
Ingredients
- 1/2 cup all-purpose flour
- 1 tsp paprika
- Salt and freshly ground pepper
- 2 pounds 900 grams well-trimmed beef chuck, cut into 1-1/4-inch chunks
- About 1/4 cup olive oil
- 1 large onion chopped, plus 4 small onions each cut into 6 wedges
- 4 garlic cloves minced
- 3/4 tsp dried thyme crumbled
- 3 bay leaves
- 1 can beef broth 14 1/2-ounce {400 grams}
- 1 can tomatoes 14 1/2-ounce (400 grams)
- 1 1/2 cups water
- 1 pound new potatoes cut into 1-inch chunks
- 1/2 medium butternut squash butternut pumpkin, peeled, seeded and cut into 1-inch chunks (about 2 cups)
- 2 large carrots cut into 1/2-inch slices
Instructions
- n a large bowl, mix the flour, paprika, 1/2 tsp salt and 3/4 tsp pepper. Add beef and toss until coated.
- Heat 2 Tbsp of the oil over medium high heat.
- Cook the beef, in small batches, for 3 to 4 minutes, until lightly browned on all sides, adding additional oil as needed.
- Set aside the remaining seasoned flour.
- Reduce the heat to medium and add the chopped onion, garlic, thyme and bay leaves. Pour in 1/4 cup of the broth and cook, scraping with a wooden spoon to loosen any browned bits in the bottom of the pan.
- Cook, stirring, for 3 to 4 minutes, until the onion is tender, adding additional broth if the pot becomes dry.
- Stir in the reserved seasoned flour and cook, stirring constantly, for 1 minute.
- Place tomatoes, water, potatoes, squash and carrots into your slow cooker.
- Transfer beef mixture to
- your slow cooker.
- Cover and cook for 6 to 8 hours on low.
Notes
