Its been incredibly freezing around and there is one thing I want when its this cold. Beef Stew! I love a good hearty beef stew but hate when it comes out too heavy. So I decided to give this new recipe a try. I did change a few things up a bit to my liking but over all it came out excellent. Next I think I will try this with chicken and chicken stock and see how it comes out! I love the kale in it. It really brightens the stew up!
Slow Cooker Beef Stew
Ingredients:
1 tablespoon olive oil
1½ pound stew beef
½ teaspoon salt, plus more to season
beef
½ teaspoon pepper, plus more to season
beef
4 medium/large red potatoes, peeled if
desired, cut into bite sized pieces
2 stalks celery, chopped
4 large carrots, peeled, chopped
1 onion coarsely chopped
2 bay leaves
2 cups beef stock
Water
1 bunch kale, stems removed, leaves chopped
into small pieces
Directions:
Pre-heat a
large pan over medium heat. Season beef with salt and pepper. When pan is
ready, add 1 tablespoon oil and in two or more batches to cook the beef. Brown on
at least two sides, about 3-5 minutes per batch. You do not want to overcook
the beef since you will be cooking it all day. When the first batch is done,
add the cooked beef to the slow cooker. Add additional oil to the pan, if
needed, and cook the next batch. When the last batch is done, add ¼ cup water
to the pan and scrape up the brown bits. Pour the beef and liquid into the slow
cooker.
Add
potatoes, celery, carrots, onion, bay leaves, teaspoon ½ salt, ½ teaspoon
pepper and beef stock. Stir. Fill slow cooker with water until it just reaches
the bottom of the top level of vegetables. Don’t completely cover the veggies!!
Cook on low
for 8 hours, or until meat is tender to your liking.
Stir in
kale, re-cover, and cook for about 15-25 minutes, or until the kale is wilted
and tender.
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(I found the original recipe at http://thechiclife.com/2014/01/healthified-slow-cooker-beef-stew-recipe.html -- Feel free to check it out! She has many different recipes on her blog!)
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