Holiday Beef Stew
With temperatures dropping (finally!), for Morris Christmas celebration, we decided to make a hearty beef stew. We adapted a recipe found from Taste of Home called Garlic Lover's Beef Stew. Rhonda and I had fun adding all sorts of spices to the dish until it was just perfect!
We enjoyed this delicious one-pot dish and I loved it so much I am putting it on our blog so I will make it for years to come!
Enjoy!
Holiday Beef Stew
1 boneless beef chuck roast (3 lb) cut into 2 inch pieces (I used sirloin beef chuck and it was so tender!)
1-1/4 tsp salt
3/4 tsp coarsely ground pepper
1/2 C all purpose flour
2 tbsp olive oil
1 1/2 tsp minced garlic or 2 garlic cloves minced
1 C dry red wine
2 cans (14 1/2 oz each) diced tomatoes, undrained
1 can ( 14 1/2 oz) reduced-sodium beef broth (I used about 2 to thin out the stew)
2 medium onions, diced finely
2 Tbsp tomato paste
2 tsp minced fresh rosemary or 1/2 tsp dried rosemary, crushed
2 tsp minced fresh thyme or 1/2 tsp dried thyme
2 bay leaves
pinch of cinnamon
Worcestershire sauce to taste (probably 5-6 Tbsp or more)
Dash ground cloves (I opted out of the cloves)
Corn Starch
1. Sprinkle beef with salt, pepper and flour; toss to coat
2. In large skillet, heat oil over medium-high heat. Brown beef in batches. Remove with a slotted spoon. Reduce heat to medium. Add garlic; cook and stir one minute.
3. Add wine to skillet, stirring to loosen browned bits from pan. Transfer to 5-6 qut slow cooker. Stir in tomatoes, broth, carrots, onions, tomato paste, rosemary, thyme, bay leaves, cloves and beef.
4. Cook, covered, on low 8-10 hours or until beef is tender. Remove bay leaves. Add cinnamon and stir. Add worcestershire sauce to taste. Make a slurry equal parts beef broth/corn starch and stir into stew. Allow to simmer until reaches desired thickness.
Delicious with homemade mashed potatoes, or just by itself! Enjoy-- we sure did!!
Alli
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