Beef Stew

Now that we have approximately 90lbs. of grass fed, local beef in our freezer, I probably will have quite a few beef recipes coming at you. I cannot tell you enough how much TASTIER and TENDER this beef is. I understand that buying local meat in bulk can be challenging financially & space wise, but find friends or co-workers to go in with you or ask the farm to consider selling you a partial package. If you are my age or older, you will remember how YUMMY food actually tasted when you were a kid. AND really? Less is more when things actually taste like something.

This is one of my all time favorite winter meals. Sometimes I change it up and add barley & mushrooms instead of potatoes. Stews are hearty and when served with some crusty bread make for a very happy tummy. I start this particular stew in the morning on low around 10am to be ready by 5-6pm.

Beef Stew
Makes a 3/4 full 6qt. Slow Cooker (so it probably serves 10/12 depending on portion size)

1 lb. stew beef, cut into bite sized pieces
1/3 c. seasoned flour (flour mixed with some salt, pepper & maybe onion & garlic powder)*
EVOO
Beef stock, water, red wine
2-3 med./lg. potatoes, cut into 1" pieces
2-3 lg. carrots, cut into 1" pieces
1 large onion, diced
2-3 stalks of celery, cut into 1" pieces
Whatever other veggies you like (I usually add a cup of frozen corn and peas about 15 minutes before serving and stew/soup is a great way to use up any leftover veggies that are hanging around in your fridge.)
Salt, pepper & seasonings (I like thyme, rosemary, basil, oregano, garlic)


Coat the stew beef with the seasoned flour. Brown it in a large heated skillet or pan that has been coated with EVOO.
*Flour is what helps to thicken up stews. You can add more flour mixed with hot water towards the end if you are not happy with the stew's thickness...and next time you make it, add less beef stock/water in the beginning.

Once meat is browned, remove from pan and place into the crock of the slow cooker, turn the heat down and de-glaze the pan with about 1/2 c. red wine, water, beef stock or a mixture of these. Pour de-glazing mixture over the beef in the crock once all the bits have lifted from the bottom of the pan.
De-glazing the pan simply means dredging up all the browned bits off the bottom of the pan by stirring it over low heat. Trust me. It's worth the extra step. Also if you use wine, the alcohol will cook off, but it does add another layer of rich flavor.

Add the potatoes, carrots, onion and celery into the crock. Add in equal amounts of beef stock and water to reach about 3/4 of the way up the crock (maybe 8 cups total?). Cook on low all day.

Cook's Notes:
I want to add two things: You can cook the onion, celery & some garlic in with the beef while it is browning or before you add the beef in to brown. Sometimes I do, most times I don't. Also, my recipe measurements are pretty rough since I don't measure anything. Definitely use them as a guide, but do what YOU think. We all have different taste buds and different likes. Recipes are great for guidance, but you should be making them yours by substituting, etc. when you think you might like something a little bit different.