Sunday, November 14, 2010

Crock Pot Beef Stew

Preparation time: 30 minutes
Slow cooker time: 6–8 hours
Makes: 4–6 servings
1/4 cup olive oil
4 large garlic cloves, halved and thinly sliced
2 lb boneless chuck or blade steak, cut into 1 1/2-inch (4 cm) cubes
salt and freshly ground black pepper, to taste
3 medium carrots, halved lengthwise and sliced
1 large onion, diced
3 Tbsp. all-purpose flour
1 cup beef stock
1 cup red wine
1 14 oz (398 mL) can diced tomatoes
2 Tbsp. tomato paste
2 bay leaves
1/2 tsp. dried thyme
pinch ground cloves
chopped fresh parsley, to taste
Place the olive oil in a large skillet set over medium-low to medium heat. Add the garlic and cook until lightly golden and aromatic, 4 to 5 minutes. Remove the skillet from the heat. Lift the garlic out of the skillet with a slotted spoon and set it in your slow cooker.
Return the skillet to the stovetop and increase heat to medium-high. Season the beef with salt and pepper, then sear in batches, setting the browned pieces in your slow cooker as you go.
Add the carrot and onion to the skillet and cook for 3 to 4 minutes. Stir in the flour and cook for 2 minutes more. Slowly, while stirring, mix in the stock. Mix in the wine, diced tomatoes, tomato paste, bay leaves, thyme and cloves and bring to a simmer. Pour this mixture over the beef and stir to combine. Cover and cook on the low setting for 6 to 8 hours, or until the beef is very tender. Sprinkle servings with chopped parsley.