Do you ever just crave a nice, hearty beef stew made in the Crockpot?
The other day I saw a picture of a beef stew that had large chunky bites in it. I wanted to emulate that beef stew so badly.
Unfortunately, I didn’t succeed visually but I definitely succeeded with flavors.
On another note, I wanted to keep it simple without much more chopping than I needed to do. I decided to put the entire beef chuck roast, in large sections, into the Crockpot. This is instead of slicing the beef chuck roast into one-inch cubes and you won’t need to shred the meat later.
In addition to this stew, I also venture into the world of bread making for a bit. I tried making the popular no-knead bread in a dutch oven. I would say it’s a good first attempt.
If you don’t have any interest in making your own bread, I highly recommend you find some bread to dip in this stew. It’ll be well worth it.
So, here’s a tasty beef stew that will make your house smell delicious ALL DAY.
Prep Time: 15 minutes Cook Time: 8 hours
What You Will Need:
2lb-3lb Beef Chuck Roast
2 Tablespoons of All-Purpose Flour
1 Teaspoon of Salt
1 Teaspoon of Ground Pepper
1 Teaspoon of Dried Thyme
1 Teaspoon of Oregano
2 Cups of Chicken Stock
1 Cup of Water
1 Beef Bouillon Cube/Beef Flavor Packet
3 Cloves of Garlic
3 Carrots, peeled and chopped (I used about about half a pound of baby carrots)
2 Ribs of Celery, chopped
1 lb of Red Potatoes, diced
8 Ounces of Brown or Baby Bella Mushrooms (I suggest using larger sized mushrooms because they shrink significantly.)
1 Large Yellow Onion, diced
1 Cup of Frozen Peas
Place your sections of beef chuck roast in the bottom of Crockpot.
Next add the carrots, celery, potatoes, garlic, onion, and mushrooms to the Crockpot.
Add the chicken broth and the beef packet or bouillon cube along with the water. If you’re using a beef packet, mix it into the chicken broth before putting it in. If you’re using a bouillon cube crush it up into pieces before putting it in the Crockpot.
Then, season the stew with salt, pepper, dried thyme, and dried oregano. Make sure to give this a decent stir while trying to leave the meat at the bottom of the Crockpot.
Place Crockpot on Low for 8 hours.
When there’s an hour left of cooking, remove the beef chuck roast and shred/chop into small pieces.
Before putting the meat back in, remove one cup of liquid and mix in 2 tablespoons of flour. Combine well making sure flour is completely dissolved. Pour back into the Crockpot along with meat and the frozen peas. Turn Crockpot on high for the last hour.
Let it cook for another hour on high. If the stew starts to become thick, you can put it on low for the rest of the time.
Mushrooms are the politics are food. Everyone has an opinion about mushrooms. You love them, you don’t like them, you can only eat them raw or you can only eat them cooked.
So many opinions.
My opinion? I love them. I can eat them raw in salads or cooked on pizzas. When I saw this recipe on Cafe Delite’s page, I knew I would love this.
I’ve never had homemade cream of mushroom soup. I’ve always consumed it via Campbell’s canned soup containers. So, I was very excited to take on this soup.
Two things I would encourage you with before making this recipe:
Slice your mushrooms. Yes, it takes more time but, I think, most precut mushrooms are cut just a little too thick.
Don’t be intimidated by the Marsala wine. I happened to have some to use but if you don’t have any, no big deal.
I fully recommend having some crusty bread with this soup. It’s definitely necessary.
Note: This could be made Keto by using a Keto-Friendly flour substitute.
Prep Time: 10 minutes Cook Time: 25-30 minutes
What You Will Need:
4 Tablespoons of Butter
1 Tablespoon of Oil (I used olive oil.)
2 Medium-sized Onions, diced
1 1/2 pounds of Baby Bella or Brown Mushrooms, sliced
4 Teaspoons of Dried Thyme
1 Teaspoon of Dried Parsley
1/2 cup of Marsala Wine (I used red but you can also use white.)
6 Tablespoons of All-Purpose Flour (You could use a Keto-Friendly flour to make it Keto.)
4 cups of Low Sodium Chicken Broth
2 Teaspoons of Salt
1 Teaspoon of Pepper
2 Beef Boullion Cubes or Beef Stock Packets
1 Cup of Heavy Cream
Heat butter and oil in a large pot or dutch oven. Add onion to the pot and cook for 2 to 3 minutes. Then, cook garlic until fragrant, about 1 minute.
Then, cook the mushrooms for about 5 minutes. Add 2 teaspoons of the dried thyme as well.
Next, pour the Marsala wine into the pot and cook for about 3 minutes.
Gradually add the flour to the mixture until you can no longer see any flour. Allow mixture to cook for 2 additional minutes to help rid the taste of flour.
Then, add the stock and let it come to a boil. Turn the heat to low-medium heat and add the salt, pepper, and the beef bouillon cubes.
*Important* Make sure to cover your pot while also keeping your soup at a nice simmer. Meaning, it’s not a full boil but smaller bubbles happening. If the heat is too high, the soup will not thicken. Allow for the soup to simmer for 10 to 15 minutes or until the soup has begun thickening. Be sure to stir occasionally.
Reduce the heat to low and add in the heavy cream and return to a gentle simmer for a few minutes.
Add in the parsley and stir.
Serve with bread and/or Parmesan if you so choose. Dobrou Chut’!
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