The beef shoulder roast on sale this week at HEB would be great for this recipe.
Beef Stew (Stovetop or Slow Cooker)
Ingredients
- 1 TBSP olive oil
- 1/4 lb bacon , diced
- 1 small onion, chopped
- 2 lbs beef (like chuck) cut into 1” cubes
- Salt and pepper
- 1/3 cup all purpose flour
- 2 cups red wine
- 1 1/2 cups beef broth or stock
- 1 1/2 cups carrots, cleaned and cut in 1” chunks
- 1 1/2 cups onions, cut in 1” chunks
- 1 tsp granulated garlic powder
- 1/2 tsp dried thyme leaves (or a tsp of fresh thyme leaves)
- 4-6 TBSP butter
- 2 cups sliced mushrooms
- 1 1/2 cups frozen peas
- Salt and pepper
- Chopped parsley (optional)
Instructions
- In a large dutch oven type pot, heat oil over medium and add bacon and onion. Cook until onion is slightly browned. Remove bacon and onion to a dish and leave all the fat in the pot.
- Dry the beef cubes and salt and pepper them. Dredge in flour and cook in fat in pot until nicely browned.
- Add wine and deglaze the bottom of the pan scraping all the bits off the bottom.
- Add broth, carrots, 1” chunk onions, reserved bacon and onions, garlic powder, and thyme.
- Cover and simmer 2 – 2 ½ hours.
- While it’s cooking, sauté the mushrooms in butter.
- When the stew is almost done, add mushrooms and frozen peas.
- Taste for seasoning and add salt and pepper if needed.
- Garnish with parsley when serving.
- Note: I served this with sweet and white potatoes that I mashed together. It was such good comfort food, I’m sure you’ll love it.
- In a large skillet, heat oil over medium and add bacon and onion. Cook until onion is slightly browned. Remove bacon and onion to a dish and leave all the fat in the pan.
- Dry the beef cubes and salt and pepper them. Dredge in flour and cook in fat in pan until nicely browned.
- Add wine and deglaze the bottom of the pan scraping all the bits off the bottom. Pour into slow cooker. Leave the skillet to sauté the mushrooms later.
- Add 1/2 cup of broth, carrots, 1” chunk onions, reserved bacon and onions, garlic powder, and thyme. You should not need the other 1 cup of broth.
- Cover and cook on low for 8 – 10 hours.
- In the last couple hours of cooking, sauté the mushrooms in butter. Add them and frozen peas.
- Taste for seasoning and add salt and pepper if needed.
- Garnish with parsley when serving.
For slow cooker
That is a very good recepie. I’ll be cooking it this weekend. Thank you!