This was my second rendition of a slow-cooker beef stew. See my earlier recipe of Real Simple Beef Stew Recipe by clicking the link.) I cut the recipe into about 1/3 so I had 1 lb beef chuck and 3 slices of bacon. I kept some of the recipe the same though like the broth amount so the stew wouldn’t dry out. I used one large yellow-onion chopped into large strips instead of the pearl onions, threw in one large-chopped russet potato, and left out the mushrooms because neither of us like them. I also added in about 8-10 grape tomatoes sliced in half. For the bacon, I fried 3 strips whole and then chopped/crumbled them up after they had crisped up because that was easier than cutting them raw.
I programmed the slow cooker for 5 hours on the high-setting. I had fresh rosemary on hand so I was able to add that in at the end as instructed in the recipe, although normally I would just use dried because I don’t have fresh herbs too often. The stew came out just as a traditional beef stew recipe should taste and look. The beef fell apart in your mouth and the veggies and potatoes were so tender. The onion was sweet and there was just enough thickened sauce. Yummy and we’ll make it again many times! Here’s my slow-cooker beef stew: +Williams-Sonoma
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| Slow-Cooker Beef Stew ©EverydayCookingAdventures 2012 |
Beef Stew with Bacon
From: Williams-Sonoma Food Made Fast Series, Slow Cooker, by Norman Kolpas, 2007
- 4 oz. thick-cut bacon, chopped
- 3 Tbs. flour
- 1 tsp. salt, plus more, to taste
- 1/2 tsp. freshly ground pepper, plus more, to taste
- 3 lb. boneless beef chuck, trimmed of excess fat and cut into chunks
- 3/4 lb. fresh cremini mushrooms, halved if large
- 1/2 lb. baby carrots
- 1/2 lb. frozen pearl onions
- 3 garlic cloves, minced
- 1 cup dry red wine
- 1 cup beef broth
- 2 Tbs. tomato paste
- 1 Tbs. minced fresh rosemary
Directions:
1. In a large fry pan over medium heat, cook the bacon, stirring occasionally, until crisp, 5 to 7 minutes. Transfer the bacon to paper towels to drain. Pour off the drippings into a small heatproof bowl, leaving about 1 Tbs. drippings in the pan. Set the pan, reserved drippings and bacon aside.
2. In a sealable plastic bag, combine the flour, the 1 tsp. salt and the 1/2 tsp. pepper. Add the beef chunks and shake to coat evenly with the flour mixture. Return the fry pan to medium-high heat. When the drippings are hot, add half of the beef chunks and cook, turning once, until well browned, about 5 minutes on each side. Transfer the beef to the slow cooker. Repeat with the remaining beef chunks, adding the reserved drippings if needed. Scatter the mushrooms, carrots, onions and garlic on top.
3. Return the pan to medium-high heat and add the wine, broth and tomato paste. Mix well, bring to a boil and deglaze the pan, stirring to scrape up the browned bits on the pan bottom. Pour the contents of the pan over the vegetables and beef. Cover and cook on the high-heat setting for 4 to 5 hours or the low-heat setting for 8 to 9 hours. The beef should be very tender. Stir in the reserved bacon and the rosemary. Cook, uncovered, on the high-heat setting for 10 minutes more to thicken the sauce slightly. Season with salt and pepper and serve.
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I love my slow cooker too. It just makes everything so tender and delicious!! Hope you try the recipe!
I bet this smelt so good when it was done. I love my slow cooker, it has a special spot on the counter for constant use.
Thanks for the stew recipe, look forward to trying, maybe this week.
excellent, can’t wait to try it…and i too don’t like pearl onions…
makes my mouth water… do you hire out?