Wednesday, March 29, 2017

Beef Stew - slow cooker

This was another slow cooker recipe. The best part about those is that you just make it in the morning and then don't worry about dinner the rest of the day. We made some slight modifications, such as adding a splash of red wine to the dish. We also used a lot more water/broth (enough to cover all ingredients in the soup). We also doubled the potatoes from the original recipes. The modified recipe is below.

Here is the original recipe:


2 pounds beef stew meat, cut into 1 inch cubes
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 clove garlic, minced
2 bay leafs
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 onion, chopped
1 1/2 cups beef broth
1/2 cup red wine
6 potatoes, diced
4 carrots, sliced or 8 oz baby carrots
1 stalk celery, chopped


1. Place meat in slow cooker.
2. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, wine,  potatoes, carrots, and celery. Add water to cover all ingredients
2. Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

What we liked:

It was really great! The paprika and Worcestershire sauce really added to the soup. 

What we didn't like:

Nothing, it was great. 

What Kaspian thought about it:

He was not so keen on the soup, he preferred mac and cheese that night. 

Next time:

No changes needed. 

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