This is for you, Jamie F.! Perhaps Brian will like the heartiness of this not-so-soupy-stew!
Though we don’t eat a lot of meat, winter is a time when I crave both red meat and savory rich stews. This combines both in a stick-to-your-bones kind of way that feels so right in the cold winter months. It is not a dish without some work. The beginning part always takes me a good hour, but what I love about it is that once everything is in the crock pot, you can clean up the mess and there are very few dinner dishes once it is finally ready. It is the perfect weekend dish, as the rich smells of wine and slowly cooking beef fill your house, and you can laze away until this decadent dinner is ready. Hope you enjoy it as much as we do!
Crock Pot Beef Stew
Ingredients
- 1 cup diced bacon
- 2 Tbsp all-purpose flour
- 2 lb. braising steak, trimmed and cut into 1-inch cubes
- 3 Tbsp olive oil
- 2 Tbsp sweet butter
- 12 small shallots
- 6 garlic cloves, finely chopped
- 2/3 cup beef stock
- 1 Tbsp anchovy paste
- 2 cups full-bodied red wine (use a decent wine- it makes a difference)
- bouquet garni*
- 2 cups sliced mushrooms
- 1 cup fresh green beans, sliced
- handful of fingerling potatoes
- 3 carrots, sliced
- salt & pepper to taste
*A bouquet garni is a mixture of herbs and spices that you place in a bit of cheesecloth or better yet a bouquet garni bag- I use 2 bay leaves, 12 peppercorns, 6 cloves, tsp. of parsley, and a tsp of thyme. Place the entire bag containing the herbs into the crockpot with the stew until it is finished and ready to serve.
Cook bacon in large, heavy pan, stirring occasionally until the fat runs and the pieces are crisp. Meanwhile, spread the flour on a plate and season with salt & pepper. Toss steak cubes in the flour to coat, shaking off excess. Using slotted spoon, transfer bacon to plate. Add oil to pan. When oil is hot, add steak cubes and cook in batches, stirring occasionally for 5 minutes until browned all over. Transfer to the plate with a slotted spoon.
Add butter to pan. When it has melted, add shallots and garlic and cook, stirring occasionally, for 5 minutes. Return the bacon and steak to the pan and pour in the stock, wine, and anchovy paste. Bring to a boil.
Transfer mixture to the slow cooker and add bouquet garni. Cover and cook on low for 7 hours until meat is tender. (I add the potatoes and carrots about 5 hours in, then the mushrooms and green beans at 6 hours).
Remove and discard bouquet garni. Adjust seasoning if necessary, then serve with crusty bread (we like ciabatta). And this is even better the next day, so make sure you savor your leftovers!
Enjoy!
Believe it or not I’ve never used a crock pot… but your description of getting all of the dishes done and out of the way makes it seem more appealing than ever! Your pictures came out great.
I know what I’m making on Sunday! Thank you so much – this is the perfect recipe for us and a new way to make stew. Yum!
Yay! Hope you like it, Jamie!
Looks really delicious and comforting 🙂
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I remember my mum always using her crock pot. she still talks about it today. i love this recipe and so will my husband. thank you. xo.
YUM!! Nice and hearty for the chilly days