As we move into the winter months, the comfort food aromas begin emanating from the kitchen. I like to use my crockpot or slow cooker in the fall and winter, as it reminds me of all the wonderful home-cooked meals I grew up with in Northern Minnesota. Many times after school when the leaves are falling and you can hear the crunch under your feet, I would run in the front door and smell the wonderful foods coming from my mother’s kitchen. One of my favorite meals was hearty beef stew. The smell was so comforting with the combination of beef and vegetables in a robust sauce, I could hardly wait until dinner time. Here is my rendition of Hearty Beef Stew.
Hearty Beef Stew
| Ingredients: 2 tablespoons olive oil 2 pounds stew meat, cut into 1-inch cubes Kosher salt and freshly ground black pepper, to taste 1 lb. baby red potatoes, quartered 4 carrots, cut diagonally into 1/2-inch-thick slices 1 onion, diced 3 cloves garlic, minced 3 cups beef broth 2 tablespoons tomato paste 1 tablespoon Worcestershire sauce 1 teaspoon dried thyme 1 teaspoon dried rosemary 1 teaspoon smoked paprika 1 teaspoon caraway seeds, optional 2 bay leaves 1/4 cup all-purpose flour 2 tablespoons chopped fresh parsley leaves |
Directions:
- Heat olive oil in a large skillet over medium heat.
- Season beef with salt and pepper, to taste. Add beef to the skillet and cook until evenly browned, about 2-3 minutes.
- Place beef, potatoes, carrots, onion, and garlic into a 6-qt slow cooker. Stir in beef broth, tomato paste, Worcestershire, thyme, rosemary, paprika, caraway seeds, and bay leaves until well combined. Season with salt and pepper, to taste.
- Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
- In a small bowl, whisk together flour and 1/2 cup stew broth. Stir the flour mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until thickened.
- Serve immediately, garnished with parsley, if desired.
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