Beef Stew - Simplified Print Email

A simplified recipe broken down for cooking in either the crock-pot, Dutch Oven or roasting pan.

3-4 lbs Beef Stewing Cubes, or a 3-4 lb chuck roast cut into cubes
3 TBS Chef Mick's Euro Crust Seasoning, to taste*
1-2 Fresh Veggie Stew Packs (Produce dept)
1 glass red wine (optional)
4 cups low sodium Beef stock, or water (More Than Gourmet Glace di Viande / beef stock suggested)

Add beef stew cubes, seasonings, wine (if using) and stock or water to crock-pot and cook on high for 3-5 hours, or low for 8-10 hours - taste and adjust seasonings. Veggies can be added at the beginning of cooking if you like them very soft, or at the last 1/4-1/2 of cooking time if you like them more textured. Skim fats and serve.

Dutch Oven
Add stew cubes, seasoning wine (if using) and stock or water to Dutch Oven, cover and cook at a low simmer until tender - about 3-5 hours, depending on personal taste - taste and adjust seasonings. Add veggies after about 2-3 hours. Skim fats and serve.

Roasting Pan
Add stew cubes, seasoning, wine (if using) and stock or water to pan, cover and cook in the center of a 300 degree oven until tender - about 4-6 hours, depending on personal taste. Add veggies after about 3-4 hours - taste and adjust seasonings. Skim fats and serve.

Chef’s Notes:
Dutch Oven or Roasting Pan: For richer flavor; toss stew cubes in flour (optional) and brown both sides with a little oil on the stovetop, remove cubes, add wine and deglaze pan, stirring with a wooden spoon to dissolve brown bits and cooking until wine is almost gone. Add back cubes, add seasoning and stock and continue with recipe.

Notes: If a thicker jus is desired: Remove ˝ cup of the juices, cool, whisk in cornstarch and slowly stir back into the pot - simmering until thickened. Allow about ˝ TBS cornstarch per cup of liquid.

* Tony's Steak and Roast Seasoning is another great choice, though less will be needed.

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