Today, the high was not going to get above zero Fahrenheit, so I was looking for a comfort food type dinner. Cooking Light had crock pot meals in their December issue, so I started with their beef stew and added my own twist. I was happy with the results.
1 pound trimmed boneless chuck roasts cut into 2 inch cubes
1 1/2 teaspoon kosher salt, divided
1 teaspoon freshly ground black pepper, divided
2 tablespoons canola oil, divided
3 medium onions, halved lengthwise and cut crosswise into 1/2 inch thick slices
1 tablespoon minced garlic
1 12 ounce nut brown ale - I used a dark beer instead
1 cup merlot
1 1/4 cup beef stock
1 1/2 pounds potatoes, chopped into 2 inch cubes
1 pound baby carrots
1 teaspoon thyme
2 bay leaves
2 tablespoons all-purpose flour
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
Heat skillet over medium high heat. Sprinkle beef with 1/4 tsp salt and 1/4 tsp pepper. Add 2 teaspoons of oil to the pan and swirl to coat. Cook beef until no longer pink. Add this to the crock pot including the juices.
Add the rest of the oil to the skillet then add onions and garlic and cook until slightly brown. Add beer, scraping pan to loosen brown bits. Bring to a boil and cook for 2 minutes. Stir in 1 cup beef stock, remaining salt and pepper and bring to a simmer. Carefully pour mixture on top of beef in the crock pot. Add potatoes, carrots, thyme and bay leaves. Stir to mix all ingredients Cook on low for 5 hours. I found at this point that I needed to add more liquid, so I added one cup of merlot wine. Cook an additional hour.
Mix the remaining 1/4 cup beef broth with flour. Whisk to mix well. Pour into stew and cook for 15-30 minutes more until thickened. Stir in mustard and vinegar, discard bay leaves and serve.
|Cooking up onions and garlic|
|Adding beer to onions and garlic mixture|
|Beef Stew in Crock ready to cook|
|Finish stick to your ribs beef stew. Yum!|