Archives For stew

Art by Mike Jeffries

There are many reasons for eating less meat, including environmental concerns. I for one am preparing and enjoying more meatless meals all the time. I’ll share some of those recipes soon, but right now I’m sharing a meaty meal that I adore. Many years ago, my late mother was the owner/chef of a small, popular truck-stop diner. I know she would’ve approved of this easy, hearty recipe.

I know this recipe seems weird at first. I mean, canned soup poured over precious beef? What!? Mind you, it’s a short-cut recipe after all so bear with me. Still, the first time I made this it looked so strange that I thought, ‘Oh my gosh… Have I just wasted all these ingredients?’ But having gone that far I forged ahead, turned on the crockpot, said a little prayer, and voila! A few hours later my family and I were blessed with the best stew I’d ever made. The meat was SO tender, and the gravy… rich and flavorful. Years later and after many times preparing this recipe, I can tell you that this beef stew is foolproof to make and absolutely delicious. It’s just that easy.

One and Only Beef Stew

  • Servings: 8 generous servings
  • Difficulty: easy
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The long, gentle simmering time in the slow cooker turns this concoction into a delicious, succulent supper!


Ingredients

  • 1.5kg/3lb Bottom Blade (aka Chuck, rolled Pot Roast) boneless beef roast, cleaned and cut into 1-inch cubes
  • 1 large onion, chopped into a small dice
  • 5 carrots, washed, chopped medium
  • 1 can tomato soup, undiluted
  • 1 can cream of mushroom soup, undiluted
  • 1 cube of McCormick’s Beef-flavored bouillon, crumbled
  • Seasonings: sea salt, ground pepper, garlic powder, dried oregano, dried basil, Steak Spice and Cajun Spice (about ½ teaspoon each or whatever you want… this is an example of what I add)
  • 4-6 dried bay leaves (removed before serving)
  • AT END OF COOKING TIME, JUST BEFORE SERVING:
  • Add slurry: 2 tsp cornstarch dissolved in 1 Tablespoon of water
  • 1½ cups frozen peas, stirred in as you remove the bay leaves
  • Creamy mashed potatoes, for serving


Directions

Remove strings and pull roast into sections. Carve off fat/silverskin (see video link below), cut beef into 1-inch cubes, and add to 6L/5.7quart slow cooker. Add vegetables and cans of soup. Add seasonings except bay leaves. Stir the thick mixture to combine, and now push open a few ‘holes’ to tuck the bay leaves in without breaking them. This makes the flavorful, but inedible, dried leaves easier to remove at the end.

Put lid on tight (I weigh it down with silicone oven mitts). Turn crockpot to LOW for 6 hours (8 hours in an older slow cooker). No peeking for this all day simmer. The beef cubes will break apart when cooked long enough. Give it more time if the pieces don’t cut in half with a fork.

Once the beef is tender, stir the slurry into the stew, turn crockpot to High, and simmer 5 minutes to thicken the gravy. Turn off crockpot. Stir in frozen peas while removing the bay leaves, and the peas will be ready within moments. Enjoy this succulent stew with hot mashed potatoes.


YouTube – cutting up roast for stew
This video helped teach me how to cut up roasts for stewing. After practice and learning, I now clean and cube a medium blade roast in ten minutes.

Note: The so-called required step in many stew recipes of pre-browning beef cubes to ‘sear in’ juices is (IMHO) a myth. Searing adds flavor but this recipe has tons of taste. I cherish the low-stress, fast prep, and easy clean-up of this recipe. Also, terms ‘slow cooker’ and ‘crockpot’ are used interchangeably.
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