Slow Cooker Beef Stew, with delicate nibbles of hamburger and vegetables in a rich stock, is the best solace food. This simple meat stew recipe is ideally suited for a weeknight or Sunday supper.
- Planning Time : 35 mins
- Cook Time : 4 hrs
- total Time : 4 hrs 35 mins
- Servings : 8
- Calories : 333kcal
INGREDIENTS :
3 tablespoons regular baking flour
1 teaspoon Kosher salt
½ teaspoon dark pepper
2 pounds boneless toss broil (cut into 1-inch blocks and cut back of overabundance excess)
2 tablespoons olive oil (isolated)
1 yellow onion (slashed)
4 cloves garlic (minced)
3 ribs celery (slashed)
4 medium carrots (cut into ¼-inch adjusts)
1 ½ pounds Yukon gold potatoes (around 4 medium, cut into 1-inch pieces)
3 tablespoons tomato glue
1 tablespoon Worcestershire sauce
1 narrows leaf
1 teaspoon dried Italian flavoring
1 teaspoon dried thyme
4 cups low sodium meat stock
Directions :
Place flour, salt and pepper in a huge zip-top pack. Add the 3D shapes of hamburger, seal the pack, and shake to cover the meat with the flour blend. (On the other hand, you can
place the hamburger, flour, salt and pepper in a huge bowl and mix to cover the meat.)
Heat 1 ½ tablespoons of the olive oil in an enormous skillet or Dutch stove over medium intensity. Add the bits of hamburger in a solitary layer in the container (brown the meat in two clumps if vital). Allow the hamburger to brown on the principal side for around 4 minutes, then flip and brown the opposite side. Mix in any excess flour from the sack and afterward move the meat to the sluggish cooker.
Add the leftover ½ tablespoon olive oil and the onion to the skillet. Cook the onion, mixing periodically, until relaxed, 3-4 minutes.
Add the garlic and cook, mixing, for 30 seconds.
Pour about ½ cup of the meat stock into the skillet and scrape up any carmelized bits from the lower part of the container. Move the items in the container to the sluggish cooker.
Add the leftover fixings, including the remainder of the stock, to the sluggish cooker. Mix tenderly to consolidate.
Cover and cook on low for 7-8 hours or high for 3 ½-4 hours, until the vegetables and meat are delicate and cooked through.
Eliminate and dispose of the inlet leaf. Taste and season with salt and pepper on a case by case basis. Serve.
