Hearty Beef Stew
Intro: Hearty Beef Stew
We had a recipe for beef stew, but it was rather ordinary. I thought I could improve on it. I have made it for a number of people and all of them like it very much.
STEP 1: First Ingredients
Prepare and place into a 2.5 quart crock pot the following ingredients--
I added part of each of these in a continuous rotation so they are already mixed as I place them into the crock pot. Press these down into the crock pot to make room for the lid, if necessary. Normally I peel the potatoes, but decided to leave the skin on this time. The skins are supposed to contain good nutrients.
Remember that this is stew, and you can use whatever you have. Add something extra that is not in the recipe, if you like. If you do not have some ingredient or find it difficult to get, do not worry. Stew ingredients can be flexible.
- 2 pounds of stew meat (beef) cut into small cubes
- 1/2 pound of beef stick summer sausage sliced and quartered
- 2 medium onions cut into eighths
- 4 medium carrots in thick slices
- 2 stalks of celery sliced diagonally
- 1 can of kernel corn (10 to 12 ounces)
- 1/3 cup of quick-cooking tapioca
- 3 or 4 medium potatoes quartered and sliced
I added part of each of these in a continuous rotation so they are already mixed as I place them into the crock pot. Press these down into the crock pot to make room for the lid, if necessary. Normally I peel the potatoes, but decided to leave the skin on this time. The skins are supposed to contain good nutrients.
Remember that this is stew, and you can use whatever you have. Add something extra that is not in the recipe, if you like. If you do not have some ingredient or find it difficult to get, do not worry. Stew ingredients can be flexible.
STEP 2: Spices, Etc.
Mix these together in a bowl so they blend well. Then add them to the crock pot.
- 1 Tablespoon of sugar
- 1 Tablespoon of salt (maximum--less if you are restricting sodium in your diet)
- 1/2 teaspoon of basil
- 1/2 teaspoon of garlic powder
- 1/4 teaspoon of black pepper
- 1/2 cup of bourbon whiskey
- 10 to 12 ounces of tomato sauce
STEP 3: Start the Cooking
I needed an hour to prepare everything before I was ready to start the stew cooking. This stew also needs 7 hours to cook. Plan ahead.
Place the lid on the pot. Set the crock pot to "high" and let it cook.
Place the lid on the pot. Set the crock pot to "high" and let it cook.
STEP 4: Stir During Cooking
About every hour lift the lid and stir the ingredients in the pot. The photo was taken about 30 minutes after cooking began. Some of the ingredients still feel cool to the touch.
STEP 5: After 5 Hours
This is a photo of the stew after 5 hours of cooking on high. Bubbles are appearing and bursting open around the edge of the crock pot. No extra liquid has been added. The liquid in the pot is about the consistency of gravy. The stew could probably be eaten now, but the potatoes are still a little harder than I like. The stew meat is pretty well cooked already. More cooking will make everything softer and easier to chew. In the past I have usually cut the heat setting back from "high" to "low" after 3 hours and let the stew cook for an additional 4 hours. But, if you start this when you go to bed or when you leave for work in the morning; there is no harm in letting it cook all day on "high." I do like to stir the stew while it cooks, but that is probably not critical, either.
STEP 6: Serve and Enjoy
After 7 hours of cooking on "high" the meat was tender like a roast that falls off of the bone and the potatoes were soft enough to cut easily with a spoon.
When the stew cooled enough not to burn my mouth, I ate it with whole wheat bread. Rye bread is preferred for a great taste combination. Milk makes a good beverage with it. I am having a can of diet cola. The stew was very, very tasty; and it has vegetables in it, too.
A great follow-up is a dessert of hot fudge pudding cake. Rather than describe how to make that, I will simply link to someone else's Instructable on it. That Instructable uses the same recipe I have.
This is a great meal for a cold winter night. I am making it to feed myself while my wife is out of town for a few days. I will refrigerate it, and then heat an individual portion for various mealtimes.
When the stew cooled enough not to burn my mouth, I ate it with whole wheat bread. Rye bread is preferred for a great taste combination. Milk makes a good beverage with it. I am having a can of diet cola. The stew was very, very tasty; and it has vegetables in it, too.
A great follow-up is a dessert of hot fudge pudding cake. Rather than describe how to make that, I will simply link to someone else's Instructable on it. That Instructable uses the same recipe I have.
This is a great meal for a cold winter night. I am making it to feed myself while my wife is out of town for a few days. I will refrigerate it, and then heat an individual portion for various mealtimes.
24 Comments
TortillaTortilla 5 years ago
Wow this looks incredible. I'll have to make it sometime.
gmessenger 10 years ago
Phil B 10 years ago
coolbeansbaby68 11 years ago
karossii 12 years ago
Phil B 12 years ago
kill-a-watt 12 years ago
I would assume you use less if you had powder to achieve the same mouth-feel. Some experimentation is in order, I think.
Phil B 12 years ago
kill-a-watt 12 years ago
I made the recipe with some substitutions for what I had on hand:
Meatballs instead of beef
omit potatoes (unfortunately this is the wrong type of carb for me)
Add more celery and carrots
use1/2 cup of frozen succotash instead of the canned corn (quite a bit less corn in the mix)
No summer sausage (next time for sure)
4oz of sherry instead of the bourbon
I had both the tapioca pearls and powder on hand and tried the pearls. They had dissolved within two hours. The stew turned out really well. Google says that tapioca is a better thicker to use when freezing, and since I'm all about "plan-overs" (deliberately planning on making extra, and freezing the leftovers) this should work out well.
Phil B 12 years ago
kill-a-watt 12 years ago
So under that rule, I could:
Swap the stew beef for ground rabbit meatballs (rabbit, the other other white meat!)
Add a totally new vegetable, like rutabaga.
And then change the whiskey to sherry and call it a totally new recipe.
Also, I have a recipe for beef satays that uses whiskey to tenderize. I would suggest if the beef you use isn't totally tender after all of that slow cooking, then you could marinate the beef overnight in the whiskey first, and then add everything to the crockpot when you start to cook.
The first batch never made it to the freezer, because I ate it all for lunch and dinner (doing roofing work makes you pretty hungry), so I'm trying again. The only appropriate spirit in the house is my favorite rye, and I'm not willing to try that so today I used a bottle of stout. I also switched up to hamburger patties (easier to pre-brown) and threw in a small handful of frozen shoestring french-fries.
Burger and Fries Stew anyone?
Phil B 12 years ago
kill-a-watt 12 years ago
karossii 12 years ago
NaturalCrafter 12 years ago
Phil B 12 years ago
NaturalCrafter 12 years ago
Phil B 12 years ago
rimar2000 12 years ago
Anyway, being yours, maybe I must try it.
Phil B 12 years ago