Beef Stew

Another staple for the crock pot -- I usually prep this the night before I want to make it, and then pop it into the crock pot in the morning -- when I get home, we're ready for dinner in 10 minutes!

This amount will feed 4 people:

1.5 pounds of beef chuck roast, seasoned with salt and pepper on both sides *
1 cup of largely-chopped carrots
3 ribs of celery, diced
1 large onion cut into chunks
3 garlic cloves, smashed
1/2 cup peas (fresh or frozen)
2 large potatoes, cut into bite sized pieces
8 ounces of chicken broth (either homemade or low-sodium)
1 cup of water
1 tsp. kosher salt
1/2 tsp. fresh cracked black pepper
1 bay leaf
1/2 tsp. thyme
1/2 tsp. rosemary
Olive oil
2 tablespoons Wondra flour, dissolved in 1/4 cup water
Optional -- 1/2 cup red wine in the braising liquid, or 1 tablespoon of tomato paste stirred into the braising liquid.

First, brown the beef on both sides in a skillet that's got smoking hot olive oil in it.  Once the meat is browned, remove it to a platter, and add all the veggies except for the peas, using them to deglaze the skillet of the browned meat bits and to brown them up a bit.

Place the meat in the crock pot, cover it with the veggies, and then add the broth, water, and all the remaining seasonings.   If the liquid doesn't come at least half way up the meat and veggies, add some more water.

If you do not have a crock pot, you can do all of this in a dutch oven or other large pot.   If using a regular pot, bring the liquid up to a boil and then turn the heat down to low, and tightly cover the pot. Let it cook for about 3 - 4 hours.

Cook this for 6-8 hours.

When it's done, using a fork, break the meat into bite sized chunks and add the Wondra/water mixture, stirring gently.  This will thicken the sauce. Add the peas as well, just long enough that they heat through as the sauce thickens while still warming in the crock pot.

This can be served over egg noodles, mashed potatoes, or just on its own.  Try to fish out the bay leaf before serving as it's inedible.

* A lot of stores sell pre-packaged "stew meat."    Don't buy this.   It is literally the left over of every cut of meat they have -- some of which are not well suited to stew.   And the sizes aren't uniform so they cook unevenly.  And while many cut their chuck into cubes, there's really no need for this extra step -- the meat will fall apart when cooked, with the simple pull of a fork, and be a wonderful texture.