"There is no sincerer love than the love of
food."
- George Bernard Shaw
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Mom's Slow Cookin' Beef Stew
by Debbi DeSisto
Old-fashioned beef stew is a hearty treat for those cold winter
nights.
This article sponsored by:
1/2 cup all-purpose flour
1 teaspoon paprika
Salt and freshly ground pepper
2 pounds well-trimmed beef chuck, cut into 1-1/4-inch chunks
About 1/4 cup olive oil
1 large onion, chopped, plus 4 small onions each cut into 6 wedges
4 garlic cloves, minced
3/4 teaspoon dried thyme, crumbled
3 bay leaves
1 (14 1/2-ounce) can beef broth
1 (14 1/2-ounce) can stewed tomatoes
1 1/2 cups water
1 pound new potatoes, cut into 1-inch chunks
1/2 medium butternut squash, peeled, seeded and cut into 1-inch chunks (about
2 cups)
2 large carrots, cut into 1/2-inch slices
In a large bowl, mix the flour, paprika, 1/2 teaspoon salt and 3/4 teaspoon
pepper. Add beef and toss until coated. Heat 2 tablespoons of the oil over
medium high heat. Cook the beef, in small batches, for 3 to 4 minutes, until
lightly browned on all sides, adding additional oil as needed. Set aside the
remaining seasoned flour. Reduce the heat to medium and add the chopped
onion, garlic, thyme and bay leaves. Pour in 1/4 cup of the broth and cook,
scraping with a wooden spoon to loosen any browned bits in the bottom of the
pan. Cook, stirring, for 3 to 4 minutes, until the onion is tender, adding
additional broth if the pot becomes dry. Stir in the reserved seasoned flour
and cook, stirring constantly, for 1 minute.
Place tomatoes, water, potatoes, squash and carrots into your slow cooker.
Transfer beef mixture to your slow cooker. Cover and cook for 6 to 8 hours.
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