Step-by-Step Guide to Make Quick My beef stew

Hello everybody, it’s Brad, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, my beef stew. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

My beef stew is one of the most favored of recent trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions daily. My beef stew is something that I’ve loved my entire life. They are fine and they look fantastic.

Scrumptious Beef Recipes To Make Any Meal A Success W/ Kraft®, Today! Beef stew meat breaks down and becomes more tender the longer you cook. Two hours is typically the sweet spot for beef stew unless you're cooking a slow-cooker stew. You can also follow our best tips for tenderizing meat.

To begin with this particular recipe, we must prepare a few components. You can have my beef stew using 16 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make My beef stew:

1. Make ready 3 lbs stewing beef (or boneless beef chuck in 1 1/2 pcs
2. Take 3 tsp salt, divided
3. Get 2 tsp ground pepper
4. Prepare 1/2 cup all-purpose flour
5. Get Approx 4 tbsp extra virgin olive oil (may need a bit more)
6. Take 3 cloves garlic finely chopped
7. Take 3 finely chopped sun dried tomatoes
8. Prepare 1 large onion, halved and sliced (I used Spanish onion)
9. Get 1 1/2 lbs yellow potatoes cut into 1 1/2 inch pieces
10. Take 1 pound carrots, cut into 2 inch pieces
11. Take 3/4 cup red wine
12. Prepare 1 1/2 cups beef broth
13. Make ready 2 tbsp worchester sauce
14. Get 1 can tomato paste (6 ozs)
15. Take 1 tsp dried thyme
16. Get 1 large bay leaf or two small

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Steps to make My beef stew:

1. Place beef in a large bowl and season with 2 tsp salt and the pepper. Add flour and toss to coat. Shake off the excess flour, putting the beef a in another bowl, reserving the excess flour as well
2. Heat 2 tbsp oil in a large skillet over medium high heat. Once the oil is heated, cook 1/3 of the beef and cook until brown on all sides, about 4-5 minutes. Transfer to a 6 quart slow cooker. Continue cooking beef in batches (three batches total) adding oil as needed, transferring to slow cooker when done.
3. Add 1 tablespoon oil to pan and reduce heat to medium heat. Add onion, chopped dried tomatoes and garlic to the pan. Cover with lid and cook on low medium heat about 8 minutes until soft. Add onion mix to the crock pot along with the potatoes and carrots. Add wine to the pan, increase the temperature to medium high heat, and bring the wine to just bubbling, scraping off any brown bits in the pan. Pour into the slow cooker.
4. Whisk the tomato paste into the reserved flour. Whisk in the broth, worchester, thyme and remaining salt. Add the bay leaves, add this mixture to the slow cooker. Mix all ingredients well (I had to split the stew at this point between the slow cooker and the original flour bowl just to get it mixed properly). Add all back to slow cooker, cover, and cook on high for 4 hours or low for 7 1/2 hours. Enjoy!!

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