|Slow Simmered Goodness in a One Pot Meal.|
Ingredients for Slow Simmered Beef Stew:
4 pound chuck roast trimmed and cut into generous portions (2" x 3")
2 T. oil for browning the meat
1 large diced onion
1 clove garlic chopped
2 stalks celery cut into chunks
6 carrots peeled and sliced into 1/2" pieces
2 parsnips peeled and diced
1 large turnip peeled and diced
2 large potatoes peeled and cut into chunks
32 ounces beef stock
1 whole bottle of beer
1/2 of a small can of tomato paste
2 t. salt
1/2 t. pepper
1/4 - 1/2 t. red pepper flakes
2 T. sugar
Brown the beef and add everything except the potatoes to a heavy dutch oven. Or in a skillet then transfer to a slow cooker. Cover and simmer 4 hours and check for doneness or simmer on lowest temperature all day in a crock pot., Correct the seasonings and add the potatoes. Simmer another 30-40 minutes until the potatoes are tender.
If you prefer the broth to be more of a thicker gravy add a slurry. Make a slurry by mixing about 1/2 C. water and 3 T. flour. Stir until smooth. Add the slurry to the stew and cook until thickened.
Serve with hot crusty bread in large shallow bowels. Yield 8-10 servings.