Wednesday, December 21, 2016

Fumbling Toward Culinary Talent: V8 Slow Cooker Beef Stew

I got the base of this recipe from Slow Cooker Kitchen on FB, but here's my modification of the recipe.

1 and a half lbs. of stew meat
1 lb. of top round steak
1-2 bags of tiny Yukon Goldish potatoes, quartered
4 carrots, chopped
2 stalks of celery, chopped
1 clove of garlic, minced
1 package of baby bella mushrooms, sliced
1-2 tablespoons of Worchestershire sauce
2-3 12 oz. cans of low sodium V8 juice
1/4 cup of all-purpose flour
Smidge of paprika
Healthy smidge of smoked paprika
Healthy smidge of Penzey's beef roast seasoning
Salt and pepper to taste

Trim unnecessary fat off of the meat. Cut the meat into small pieces and place it in a large bowl. Coat the meat with the flour. 

Coat a cast iron skillet with a bit of olive oil and brown the meat over medium-high till it's browned. 

In the meantime dump in the vegetables into the slow cooker. One the meat is browned, transfer it to the crock pot and use some of the V8 to deglaze the pan. Pour the rest of the juice into the slow cooker and add the seasonings. Mix. 

Cook on high for five hours and mix the concoction from time to time. After five hours, add in the mushrooms, set the machine to low, and cook for another hour. 

For me, I will probably use just one bag of potatoes next time I make this and add more carrots. Also, I will possibly use more V8 juice, so the stew is almost like a soup. 

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