{Beef Stew - The Basic & The Lazy Version}

My beautiful and talented friend Michelle made beef stew and shared the photo (below) on facebook. Obviously it looks amazing, but it also sounded delicious and so perfect for the chilly, rainy days we've been having intermittently so I asked her for a copy of the recipe! Below is her version of the recipe, and my super  lazy version using the crock pot. 

Recipe from: Americanfood.about.com and Michelle Marx

Basic Beef Stew

Ingredients:

• 1 ½ lbs beef stewing meet

• 3 Tbsp vegetable oil

• 1 tsp salt

• 1 Tbsp freshly ground pepper

• 1 yellow onion, cut into 1-inch chunks

• 1/8 cup flour

• 2 cloves garlic, minced

• 1/2 cup red wine

• 2 1/2 cups beef broth (low sodium)

• ½ tsp dried rosemary

• 1 bay leaf

• ½ tsp dried thyme

• 3 carrots, peeled, cut into 1-inch slices

• 3 stalks celery, cut into 1-inch slices

• 6 baby red potatoes cut in 4ths

• fresh parsley to garnish (optional)

Directions:

1.     On medium-high heat, add the vegetable oil to large heavy pot (one that has a tight fitting lid).

2.     When it begins to smoke slightly, add the beef and brown very well.  Do in batches if necessary.  Add the salt and pepper as the beef browns.

3.     Once browned, remove the beef with a slotted spoon.  Set aside.

4.     Add the onions and sauté for about 5 minutes, until softened.

5.     Reduce heat to medium-low, and add the flour and cook for 2 minutes stirring often. 

6.     Add the garlic and cook for 1 minute.

7.     Add wine and deglaze the pan, scraping any brown bits stuck to the bottom of the pan.  The flour will start to thicken the wine as it comes to a simmer.

8.     Simmer wine for 5 minutes, and then add the broth, bay leaves, thyme, rosemary, and the beef.

9.     Bring back to a gentle simmer, cover and cook on very low for about 1 hour.

10.  Add potatoes, carrots, and celery, and simmer covered for another 45 minutes or until the meat and vegetables are tender.  Taste and adjust seasoning.

11.  Turn off heat and let sit for 15 minutes before serving.  Garnish with the fresh parsley if desired. 

(Best made day before for better flavor) 

And now my version...

The Lazy Version

Gather all of the same ingredients. I doubled the wine and skipped the bay leaf and parsley because I didn't have them on hand. Add all of the liquid ingredients to the slow cooker (water, wine, broth). Add flour and stir. Then add the beef and everything else. Cook on high for 4-5 hours or on low for 7-8 hours.