The weather has been lovely and cold, so I have been craving some real fall food. Something ultra thick, rich, and full of flavor. After Googling aimlessly for awhile, I remembered the binder of recipes collecting dust on a shelf in my living room. I cracked it open and BOOM — there was my trusty ole slow cooker beef stew recipe that I’ve been making for several years. I *think* it’s a modified version of one I found on All Recipes, but the page is pretty beat up after all this time.
Check out the hearty goodness.
Rich, thick enough to stand your spoon up in (the way a like a stew), and amazing with a crusty bread.
What’s your favorite fall food?
- 1 crockpot liner (optional, but it makes for easy clean up!)
- 2 pounds stew meat, cubed
- 1 large onion, chopped
- 1½ cups beef broth
- ½ cup port wine
- 3 diced potatoes
- 4 large carrots, sliced
- 1 stalk celery, chopped
- ¼ cup flour
- 1 teaspoon paprika
- 1 teaspoon Wochestershire sauce
- ½ teaspoon salt
- 2 cloves minced garlic
- 1 bay leaf
- 1 packet of beef stew seasonings (this is the stuff of magic)
- Dump all of the ingredients in the slow cooker and toss to evenly distribute the spices and coat the meat.
- Cover and cook on low for 12 hours or high for 6.
- Serve and enjoy!
She lives in the Bay Area and cites her diverse background as her biggest influence: her visual artist mom is half-Chinese, half-Greek, and from Hawai’i; her film-loving, world-music curating dad is from Montana; and she lived in both California and Montana while growing up. She loves at least a little bit about virtually everything (Pokémon Snap included) and aims to be a Jane of all trades. By day Cat is a multiple-hat-wearing media person.
She is also allergic to felines.