Cassie’s Ruminations

Beef Stew

This is a great beef stew that simmers slowly all day. The house smells amazing when you get home!

Beef Stew
(for at least a 4 quart slow cooker)
Makes 4-6 hearty servings

2 tablespoons vegetable oil
1 cup flour
2 pounds beef stew meat, cut into 1-inch pieces
1 teaspoon kosher salt
1 teaspoon Emeril’s Essence, or other seasoning mix of your choice
1 teaspoon cracked black pepper
8-10 oz button mushrooms, sliced
1 can (2 cups) beef broth, at room temperature
2 tablespoons brandy
2 tablespoons tomato paste
¼ teaspoon dried thyme
¼ teaspoon dried oregano
¼ teaspoon dried basil
⅛ teaspoon ground allspice
1 clove garlic, pressed
2 pounds baby Yukon Gold potatoes, quartered
8 oz baby carrots
½ cup frozen green peas, thawed

Mix the flour, salt, Essence, and pepper in a large storage bag. Shake the beef in the bag, coating each piece completely. Set a sauté pan over medium-high heat. Add 1 tablespoon of the vegetable oil to the pan and sear the beef in 2 batches, adding the second tablespoon of vegetable oil after removing the first batch until nicely browned. Remove the beef to the slow cooker. Add any extra flour to the pan with the oil and make a roux. Deglaze the pan with the beef broth and brandy, scraping up any stuck brown bits from the pan. Add the spices and herbs and tomato paste to the broth and stir to combine. Bring to a low boil to thicken and then turn off the heat.

Add the vegetables, except for the peas, to the slow cooker on top of the beef. Pour the beef broth mixture over the top. Cover and cook the stew for 8 hours on low. About a half an hour before the end of the cooking time, taste the broth for seasoning and adjust if necessary. Add the peas to the stew and stir. If a thicker broth is desired, dissolve 2 tbsp of cornstarch in ⅛ cup of cold water and stir the into the stew. If a thinner broth is desired, add a little water. Allow to cook for the remaining half hour.

Serve with crusty bread.