Easy, crock pot stew recipe that will have meat lovers drooling
I cook this in my Large 6 Quart Oval Crock Pot.
Originally a recipe for actual Pot Roast that just makes a better Beef Stew. In the crock pot I find it makes a difference to Layer the ingredients as some items take more heat and longer times to cook than others.
2-3 Large Potatoes or 4 Smaller ones. Cut into 1" - 1-1/2" cubes and place at the bottom of the crock pot. Next add the 2 Cups of Water, 2 Beef Bouillon Cubes, Worcestershire, Balsamic Vinegar plus all the dried spices.
Seer the Pot Roast in a skillet with Olive Oil, 2-3 Tbs of Minced Garlic (not the same Garlic in the Recipe, this is just for the meat) also it's own Worcestershire, Liquid Smoke, Salt & Pepper. Cook on High, keep turning (Including the sides if it is a thick cut) and continue to cook until the meat begins to caramelize and get a dark brown/red crust. Put the meat on top of the Potatoes in the crock pot and surround with the Baby Carrots.
Next Add several Pats of Butter to the skillet and scrape/stir to reintroduce the caramelized flavors into the Butter and add the diced Onion (2 Large or 3 Smaller ones) sweat and cook the onions until they begin to take on the same brown/red caramelized color and add to the top of the contents of the crock pot.
Seal and turn the crock pot on High. It usually takes 1-1/2 to 2 hours for the contents to begin to Boil. It needs to Boil on High for 4-1/2 to 5-1/2 hours until the Meat falls apart Easily.
Take 2-3 Tbsp of Corn Starch and mix into 1/2 to 3/4 cup of cold water, mix thoroughly and add to crock pot and mix in well. Drop the heat to Low and continue to cook for another 1-2 hours.
Can be served at this point, but it is always better if you put the entire pot in the Refrigerator overnight and heat up next day back to a boil. After this cooling and reheating the meat should go from breaking apart into easy chunks to falling apart into shreds and individual strands of meat. The flavor is dramatically enhanced by this second heating so give it a try.
I know there are a ton of ingredients and the cooling overnight and reheating the next day is a pain that delays the results, but trust me, it's worth it. Also the stacking of the levels in the crock pot may not make sense either but I have tried to shortcut each of these and many other things and it's just never the same when I do.
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Serving Size: 1 Serving (449g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 671 | ||
Calories from Fat: 408 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 45.3g | 60 % | |
Saturated Fat 26.5g | 132 % | |
Monounsaturated Fat 13g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 183.7mg | 57 % | |
Sodium 1015.1mg | 35 % | |
Potassium 1231.4mg | 32 % | |
Total Carbohydrate 28.3g | 8 % | |
Dietary Fiber 5.4g | 22 % | |
Sugars, other 22.9g | ||
Protein 38.2g | 55 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 671
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