Slow Cooker Beef and Vegetable Stew

Remember a few weeks ago when I posted this recipe for Beef and Beer Stew and said it was the best beef stew I’d ever made?

That is still a true statement.

I am now thinking that it was, indeed, the beer that made the beef so tender.

This stew, made with beef stock and sherry, was good but the beef was not nearly as tender as the stew made with beer.

The same was true of the stew I made with red wine.

Since the beef I bought was from the same package I am attributing it to the beer.

The other, less believable answer would be that I had subconsciously selected the very best pieces of beef for the first stew.

Another possibility would be that freezing the other two portions of beef had caused them to be less tender.

I’m sticking with the beer.

Slow Cooker Beef Vegetable Stew

Total time: 8 hours

Ingredients:

  • 14oz (420gr) beef, suitable for braising or stewing, cut into 1 1/2 inch pieces
  • 3 small red onions, quartered
  • 2 medium carrots, cut into 1 inch pieces
  • 1 rib celery, cut into 1 inch pieces
  • 2 medium potatoes. cut into eighths
  • 8oz (240gr) butternut squash, cut into pieces about the same size as the potatoes
  • 2 tbs flour
  • 1 tsp paprika, smoked
  • 1 tbs olive oil
  • 1/2 cup (4oz, 120ml) dry sherry
  • 1/2 cup (4oz, 120ml) beef stock
  • 1 tbs Dijon-style mustard
  • 1 tsp dried parsley
  • 1 tsp dried marjoram
  • 2 tbs cornstarch dissolved in 3 tbs water, optional

Instructions:

  • Mix flour and paprika in a small food bag. Add beef and toss to coat.
  • Heat oil in large skillet over medium-high heat. Add beef and brown well on all sides.  Remove and put into the slow cooker
  • Add onions to skillet and sauté 1 – 2 minutes.
  • Add any remaining flour from food bag and cook briefly, stirring.
  • Add sherry and stir briefly. Remove from heat.
  • Put carrots, potatoes, celery and butternut squash on top of beef.
  • Pour sherry / onions over the top.
  • Combine stock, herbs,mustard and add to slow cooker.
  • Cover and cook on low heat for 7 1/2 hours.
  • If you prefer a thicker gravy, add the cornstarch for the last 15 minutes and turn the slow cooker to high.

Print Recipe

Also, I think if I make this again I will let it cook for 3 hours, add the butternut squash, then cook it another 5 – 5 1/2 hours. The squash was a bit over done for my taste. Who knows, the extra cooking time might benefit the beef as well.

Back to the Festival of Lights….

If you look closely at the front of this building you can see 2 of the 4 yellow robotic arms.

They put on a Sound and Light Show.

It started out with 1’s and 0’s – old computer programming code. Hard to get a good photo as the digits were racing across the 4 screens.

It switched to color patterns.

The background ‘building’ color changed as well.

The patterns were pretty…..

But the fun thing about this show is that the 4 panels were ‘dancing’ with each other in time to the music.

And that wasn’t the best thing…. periodically, the panels would all turn the same and ‘fall down’ giggling like a room full of 4 year-old’s being tickled.

Then they’d ‘get up’, the music would start and they would dance again.

Still photos don’t do it justice – it was one of the most entertaining shows that we saw.

Last update on December 16, 2016
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