Beef Stew II Chef John Recipes

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Beef Stew II

"This stew is a meal unto itself, very hearty and flavorful. This recipe calls for various spices, you may have some of your own favorites to throw in."

Ingredients :

• 2 pounds cubed beef stew meat
• 1/2 cup all-purpose flour
• 3 tablespoons margarine
• 1 onion, chopped
• 4 carrots, sliced
• 3 stalks celery, sliced
• 1 clove garlic, minced
• 2 bay leaves
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon paprika
• 1/8 teaspoon ground cloves
• 1 teaspoon lemon juice
• 1 teaspoon Worcestershire sauce
• 4 cups water

Instructions :

Prep : 15M	Cook : 8M	Ready in : 5H25M

• Dredge beef cubes in flour until evenly coated.
• Melt butter in a skillet, and cook coated beef cubes until evenly browned.
• Transfer beef to slow cooker and add onions, carrots, celery, garlic, bay leaves, salt, sugar, pepper, paprika, cloves, lemon juice and Worcestershire sauce. Pour in water and stir.
• Cover and cook on LOW 10 to 12 hours or on HIGH 5 to 6 hours. Serve hot!!

Notes :

• Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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