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Like many, I love potatoes in stew… but not in the stew. They always
turn mealy and mushy. My solution? Keep the potatoes out of the pot and serve
the rich, flavorful stew over a perfectly baked potato instead. The contrast of
tender beef and veggies with that fluffy, hot potato is unexpectedly delicious
and satisfying..PNG)
Rich Slow Cooker Beef Stew
4 strips thick-sliced bacon
2 lbs. stew meat, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
1 (16-oz.) bag baby carrots
1 large Melissa’s organic
yellow onion, diced
4-6 large crimini mushrooms, quartered
3 cloves garlic, minced
4 c. beef broth
4 T. tomato
paste
2 T. Worcestershire
sauce
2 t. dried
thyme
2 t. dried
rosemary
2 t. smoked
paprika
2 t. espresso
powder
1 t. caraway
seeds
1 t. Montreal
Steak Seasoning
2 bay
leaves
¼ c. flour (for thickening)
Salt and pepper, to taste
Fry bacon in a large cast iron skillet over medium heat; drain bacon on a paper towel-lined plate and crumble.
Season beef with copious amounts of salt and freshly ground black pepper. Add beef to the skillet in which you cooked the bacon and cook until evenly browned, about 2-3 minutes. Remove beef to a 6-qt slow cooker and top with the crumbled bacon. In the same pan, sauté onions, mushrooms, and garlic until onions are translucent. Stir in beef broth, tomato paste, and Worcestershire to deglaze the pan, and then pour into slow cooker on top of the beef and bacon.
Add potatoes, carrots, onion, mushrooms, and garlic. Stir in thyme, rosemary, paprika, espresso powder, caraway seeds, steak seasoning, and bay leaves until well combined; season with salt and pepper, to taste.
Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
In a small bowl, whisk together flour and 1/2 cup stew broth. Stir in flour mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until thickened.
Serve immediately, garnished with parsley, if desired..PNG)
You are one of the first people to say they don't like the potatoes cooked with the stew. We don't either. I always make potatoes for the side, and I don't know why I never thought to make a baked potato and serve the stew over it. Thank you for this piece of enlightenment. Stay warm this weekend.
ReplyDeleteThis is brilliant. Indeed, my potatoes melted into the stew at Christmas. Wasn't bad, but it does change the texture. I will make note of this idea!
ReplyDeleteLooks mouthwatering! I never add potatoes to my beef stew...actually even carrots and peas are unnecessary for me.
ReplyDeleteWhat a great idea! We will sure be needing some warm comfort food the next few days, this looks delicious.
ReplyDeletei love this recipe and the genius idea to serve it over a baked potato. the ingredients you use in your stew are very similar to what i put in mime. no peas...it is a long story, childhood memory that i just can't shake. i put a little bit of brewed coffee, just a splash in any brown gravy i make and my stew and i don't know anyone else who does that. i agree with you about the potatoes in stew, they are very mealy and for that reason, i sometimes exclude them and serve it over mashed potatoes. you can use egg noodles too!! i do like having everything in one pot, but i will not sacrifice taste to do it!! i always make a lot, we are only 2 people but i like having the leftovers!! thanks for stopping by!!
ReplyDeleteGreat idea, Pattie! I literally just bought meat for stew, since we're expecting a big chill and almost 2 feet of snow this weekend. I don't love the potatoes melting in the stew either. We might try it over a potato tomorrow. That sounds delicious!
ReplyDeleteWhat a great idea, Pattie, in serving stew over a baked potato. I’d also love it over mashed potatoes which is how I often do a pot roast. We have extremely cold temperatures here in Texas and your stew would warm me up.
ReplyDelete