Monday, January 7, 2019

Garlic Beef Stew

Yield: 10 servings

Ingredients

  • 3.5 lbs. boneless beef (any cut), cubed
  • 1 1/2 tsp salt
  • 1 tsp black pepper
  • 2/3 cup flour
  • Oil
  • 30 garlic cloves, minced
  • 1/2 cup red wine
  • 1 cup beef broth
  • 2 cans (14.5 oz. each) diced tomatoes, undrained
  • 1 can (15 oz.) corn
  • 1 can (15 oz.) peas
  • 1 can (15 oz.) black beans
  • 1 can (6 oz.) tomato paste
  • 3 ribs celery, chopped
    • For extra seasoning, you can also chop up some of the celery leaves and toss them in
  • 2 onions, cut into large pieces
  • 1/2 tsp rosemary
  • 1/2 tsp thyme
  • Dash of ground cloves
  • 2 bay leaves
  • Hot mashed potatoes

Directions

  1. Toss the cubed beef with salt, pepper, and flour until coated.
  2. Warm oil in a skillet over high heat.  Brown the beef in batches, and remove to a bowl as they finish.  You may need to add additional oil between batches.
  3. Reduce heat to medium and add the garlic to the pan.  Cook for 1 minute.
  4. Add the red wine and beef broth.  Turn off the heat, and scrape the edges to deglaze the pan.
  5. In a large slow cooker, combine the meat, wine & broth & garlic mixture, and all other ingredients except the mashed potatoes.
  6. Mix together, and then cover and cook on low for 8-10 hours, until the beef is tender.
  7. Serve the stew over mashed potatoes.
Adapted from Taste of Home.









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