It is that time of year in Wisconsin. That time where the slow cookers are a common site in most kitchens. A time for warm soup, and delicious stews. After all, there is something to be said about a nice warm, comforting meal when coming in from a cold and rainy day.
Beef stew is one of those dishes that I love coming home to. I remember coming in from playing outside as a kid and entering the kitchen. It just felt warm, and the smells that came out of the pot… you knew it was going to be great. A one pot meal that can really be made to your liking. Packed with great vegetables, super tender meat, an amazing broth, and served with garlic mashed potatoes, who could go wrong with this one?
- 4 lbs of boneless chuck roast
- 1/2 cup of all purpose flour
- 2 tbsp of olive oil
- 1 cup of good red wine
- 1/2 quart of beef stock
- 6 oz of tomato paste
- salt to taste
- pepper to taste
- 6 carrots, skinned, ends removed, quartered
- 1 large onion, quartered
- 6 cloves of garlic, smashed, rough chopped
- 8 baby portabella mushrooms, dirt and stem removed
- sprigs of fresh thyme
- 3 bay leaves
- your favorite mashed potato recipe (I use a garlic mash on this one; russet potatoes, heavy cream, butter, salt, pepper, roasted garlic)
Heat a large pot and add the olive oil. AddÂ a generous amount of salt and pepper to the entire chuck roast. Lightly coat the entire roast with the flour. The goal is to brown all sides of the roast, cooking a few minutes on each side, yes, each side, until nice and brown.Â Once browned, remove from the pot and either set aside, or place it in your slow cooker. Add the tomato paste, garlic, wine, and stock. Scrape the bottom of the pan, and bring to a boil, stirring often to break down the paste. If you are using a slow cooker, add the meat, pour over the stock, and toss in the vegetables, salt and pepper, bay leaves, and thyme. Cover, and cook on low for 8-10 hours.
When you are ready to serve, you can go family style on a large serving platter, or plate individually. Place your mashed potatoes either on the side or as your base, take some of the meat, portabella mushrooms, and carrots and onions, along with a bunch of the sauce, and you have pure comfort. Pure comfort at its finest. Enjoy.
Looks delicious – I’m always up for a good beef stew 🙂
tried this, but used already cut up stewing beef…used everything else as posted…FANTASTIC!!! I will now be trying more of your recipes
Sounds wonderful, but with the big chunk of meat, it would be more of a pot roast instead of stew. But, who cares what you call it… it should taste yummy.
I am making this for dinner tonight. I can’t wait to come home to the yummy smells! Thanks for the recipe, Dax!