Farmhouse Beef and Vegetable Stew
Dinner
Crock Pot
Ingredients
2 Tablespoons olive oil, plus more as needed
2 pounds beef stew meat, cut into 2 inch cubes
1/2 teaspoon salt
Freshly ground black pepper
3 medium onions cut into quarters, or 12 small whole onions
1 cup mini carrots, or 2 large carrots cut into 1/2 inch thick rounds
1 rib celery, cut into 1/2 inch pieces
12 small whole mushrooms
1 cup double-strength beef broth (canned or home made)
3/4 cup red wine or water
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/2 small bay leaf
2 medium turnips, peeled & cubed
2 Tblsp chopped fresh parsley
Flour and water to thicken
Instructions
In a large, heavy skillet, heat the oil over medium-high heat. Season the meat with salt and pepper and cook until browned, turning occasionally, and adding more oil if necessary. Remove meat from skillet, add the beef broth, wine or water, tomato paste, Worcestershire sauce and herbs and bring to a simmer. In a 4 quart slow cooker, layer the vegetables in the following order: turnips on the bottom, then carrots, onions, celery and mushrooms. Add the meat cubes and their juices, then pour broth mixture over all. Cover and cook until the meat is tender, 7 to 8 hours on low (200 degrees). Remove meat and vegetables with a slotted spoon. Turn temperature to high, when liquid is very hot, thicken to make gravy.
Notes
Serve with biscuits (Quickie Olive Oil Biscuits) and mashed potatoes.
Associated Recipes
Quickie Olive Oil Biscuits
Yield
4 to 6 Servings
Source
Jan's Favorite Recipes