Pot beef stew-spend money to spend money
Slow -stewed beef stew is a comfortable meal (and easy!).
This kind of beef stew recipe is full of tender beef and rich root vegetables. They are cooked slowly with rich and fleshy broth.
This Crock Pot Beef Stew is a multi -meal meat and vegetarian meal. It has a good flavor and is designed for slow stew. If you use a stove, I will make beef stew.
- smell: This beef stew has strong brown gravy, and there are many vegetables for family stew.
- technology: Burn the beef to increase the additional taste-mass production, because if you are over-crowded, you will not get a good burnt.
- Ingredient reminder: If possible, use Chuck Roast to grilled beef.
- Drop: You can use other root vegetables in this recipe, or other vegetables.
- Suggestions: You can skip the potatoes in the stew and pour it on the potatoes.
The ingredient skills of pot beef
- beef: For the tender effect, use the cubic chuck to bake. You can also use beef stew, usually the edge of the steak.
- vegetable: Onions, carrots and celery add flavor.
- potato: Tudou thickens the soup to make it stew and filling. Waxant potatoes (such as red, educated gold, or small potatoes) are better than USSET, but it can be used.
- broth: This rich broth is the basis for cooking beef stew-use beef soup or soup. You can use a glass of soup instead of dried red wine to enhance the flavor-try Merlot or Cabernet Sauvignon. Add it to the pot in step 4 to take off it.
- Vegetable juice: Vegetable juice will increase flavor without making the broth too much tomato. It can be replaced with reduced sodium versions or bloody Mary mixtures.
How to make CROCKPOT beef
- Brown seasoned beef in the frying pan, and then transferred it to Crockpot and cooked onion.
- Use the broth or wine to apply the frying pan with a frying pan, pour it into the pan, and add the remaining ingredients other than peas (The complete recipe belowTo.
- Cook until the beef becomes soft, stir corn starch pulp to thicken, and then add pea and heated.
Season with salt and pepper.
Holly’s useful reminder
- You can use corn starch mud to stew beef stew beef.
- If the preparation time is short, throw a bag of frozen vegetables in step 5 mixed swimming.
Store the remaining stew
The remaining slow -stewed beef stew soup can be saved for up to 4 days in the seal container in the refrigerator, or frozen in the zipper bag for up to 4 months.
Trose overnight in the refrigerator and re -heated on the stove. Reta away any additional vegetables in the refrigerator!
CROCKPOT in the bowl is comfortable
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Crockpot beef stew
This CROCKPOT beef stew is a comfortable, delicious dish, with tender beef, rich vegetables and rich gravy, which is very suitable for any cold day.
Prevent the screen from turning black
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In a medium -sized bowl, mix the flour, 1 teaspoon of salt, a teaspoon of black pepper and garlic powder. Throw the beef into the flour mixture.
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In a large fried pan, heat 2 tablespoons of olive oil with medium heat. Add beef and brown in batches for about 2 minutes on each side. Put the beef at the bottom of the 6 boasting slow stew pot.
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Reduce the heat to medium, and then add 1 tablespoon of olive oil to the pot. Add onion and cook until tender. Add the onion to the slow stew pot.
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Add a cup of beef soup (or the recipe below) to the frying pan and scrape all brown fragments with a scraper.
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Soup and the remaining 3 cups of broth, potatoes, carrots, celery, vegetable juice, Woolstian sauce, rosemary and Baili Xiang are added to the slow stew pot.
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Cook it for 4 to 5 hours high, or cook at a low point for 8 to 9 hours, or until the beef becomes tender.
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In a small bowl, stir corn starch with 2 tablespoons. Add to the stew to thicker at a time (you may not need all corn starch mixtures.) Stir pea evenly.
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Cover the pot and cook for 10-15 minutes, or thicken and heated. Season with salt and pepper.
- Bronin: Small batch brown beef, not crowded. If the pot is too full, the beef will be steamed instead of brown. Brown beef adds additional flavor to stew.
- broth: 1 cup of red wine can replace 1 cup of beef soup. If you use red wine, add the beef and add it to the pot. Before adding it to a slow stew, let it cook in the pan for about 1 minute.
- Pea/beans: If you add fresh mung beans instead of peas, it takes about 45 minutes to cook. Frozen peas only need to be heated and can be added within the last 10 minutes of cooking.
- potato: Any type of potato can be used in this recipe. Red potatoes, Yukong gold or baby potatoes do not need to peel, and can better maintain its shape. Baking or Russian potatoes should be peeled.
- Leftovers: The remaining beef stew soup can be stored in the refrigerator for up to 4 days and stored in the refrigerator for up to 4 months. Trose overnight in the refrigerator and re -heated on the stove.
Serve: 2cup | | Caliba: 372 | | carbohydrate: 25G | | protein: 27G | | Fat: 19G | | Saturated fat: 6G | | Multi -unsaturated fat: 2G | | Monone unsaturated fat: 10G | | Anti -fat: 1G | | cholesterol: 78Milligram | | sodium: 714Milligram | | Potassium: 1181Milligram | | fiber: 4G | | sugar: 4G | | Vitamin A: 3453IU | | Vitamin C: 33Milligram | | calcium: 57Milligram | | iron: 4Milligram
The nutritional information provided is an estimated value, and it will be different according to the cooking methods and brands of the ingredients used.
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