Author Notes
This is a very hearty and flavorful stew. Thick and yummy, just what is needed on a fall or winter night!
(This can also be cooked on the stove top. Just adjust cooking time.)
—Granny G
Ingredients
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8-10
Red Potatoes, skin on, quartered
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6
Carrots, peeled and sliced into think chunks
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2
Stalks Celery, cut into chunks
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3
Bay Leaves
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3 pounds
Stew Meat, cubed (I use Bison but chuck is ok)
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1/2 cup
Flour
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1 dash
Salt
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1 dash
Garlic Powder
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2-3 tablespoons
Olive Oil
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1
Medium Onion, diced
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4
Large Garlic Cloves, minced
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8 ounces
Baby Portabella Mushrooms, halved
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16 ounces
Tomato Sauce
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10 3/4 ounces
Beef Broth
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1 (13g)
Lipton Beef Onion Soup Mix (or just Onion soup mix is fine)
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1 teaspoon
Dried Thyme
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Black Pepper to taste
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1/2 teaspoon
Garlic Powder
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1 teaspoon
Creole Seasoning
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1 teaspoon
Italian Herb Seasoning (Mrs Dash)
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12 ounces
Guinness Beer
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1 cup
Frozen Peas
Directions
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Put potato, carrot, and celery chunks in the bottom of crock pot. Top with 2 bay leaves.
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Season flour with a dash of salt, pepper and garlic powder and coat the beef with the flour mixture. Heat a couple of tbsp of olive oil over med-high heat in a large skillet and add 1 bay leaf. Saute beef in batches, just until browned.(It took me about 3 batches in a 12" skillet). Add more oil to pan as necessary for each batch. Remove and set aside.
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Add onion and garlic to the same pan and saute over med heat for a few minutes, then add about half the can of beef broth to deglaze, scraping up the brown bits on the bottom of the pan. (That's Flavor!).
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Add meat and onions to crock pot, top with mushrooms.
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Mix remaining beef broth with tomato sauce, onion soup mix, remaining seasonings, and add to crock pot. Pour in most of bottle of beer
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Cook 8 hours on low heat. Stir in frozen peas when done, they'll heat up on their own.
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Serve with crusty French bread!
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