From the November 2013 issue of Family Circle:
- Amount Per Serving
- Fat, total(g)12
- sat. fat(g)4
Percent Daily Values are based on a 2,000 calorie diet
- 2 pounds beef chuck for stew, cut into 1 1/2- to 2-inch chunks
- 5 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon unsalted butter
- 1 tablespoon canola oil
- 1 can (14.5 oz) low-sodium beef broth
- 4 large carrots, peeled and cut on the diagonal into 11/2-inch pieces
- 1 pkg (10 oz) brown mushrooms, cleaned (halved or quartered if large)
- 2 cloves garlic, sliced
- 1 cup red wine
- 1 bag (14.4 oz) frozen pearl onions, thawed
- Mashed potatoes or hot buttered noodles (optional)
1. Combine beef in a large resealable plastic bag with 2 tbsp of the flour, 1/4 tsp of the salt and the pepper. Shake to coat. Melt butter and oil in a largestainless steel skillet over medium-high heat. Add beef and brown for 5 minutes, stirring to sear all sides (cook in 2 batches, if needed). Spoon into slow cooker. Reduce heat under pan to medium and add 1 cup of the broth. Cook for 2 minutes, stirring up any brown bits on bottom of pan. Pour into slow cooker along with carrots, mushrooms, garlic, red wine and remaining beef broth. Scatter onions over top of vegetables.
2. Cover and slow cook on HIGH for 5 hours or LOW for 61/2 hours. With a slotted spoon, remove beef and vegetables to a large serving bowl.
3. Whisk together remaining 3 tbsp flour with 3 tbsp water in a small bowl. Strain hot liquid from slow cooker into a medium saucepan. Whisk in flour mixture and bring to a boil over medium-high heat. Boil 3 minutes, until thickened, then stir into stew with remaining 1/4 tsp salt. Serve stew over mashed potatoes or noodles, if desired.
I went to gather the ingredients for this recipe, and guess what? Notice something missing? Mushrooms! How could I have forgotten to get any? No big deal, I decided. My husband may love mushrooms, but I don’t and I was already at the grocery store that day and had no desire to go back. I just withheld the information that the recipe called for mushrooms until after he ate dinner and said how much he liked it 🙂 One other “oopsy” when I fixed this dish: When I was ready to plate it up I realized that I had forgotten the “thickening” step at the end. But we were hungry and unwilling to wait any longer, so I served it “as was”: There was not a single complaint (though I will include mushrooms next time I make this).