It’s 18 degrees here in New York today and that kind of temperature calls for some good old fashioned comfort food. And isn’t beef stew the ultimate winter comfort food? I got this recipe from Jaclyn of Cooking Classy and turned her stove top recipe into a slow cooker recipe. Using a slow cooker saves me a considerate amount of time and I love that I can just spend 20 minutes prepping and forget about it for the rest of the day.
Speaking of prepping, I always do ALL of my prep work before I even begin the actual cooking process. I think this is something anyone who cooks often would know, but for all the beginners out there, prepping all of your ingredients and having them on the side, all ready to go will save you tons of time.
Also, if you don’t have a slow cooker and/or you are shopping for a new one, may I recommend that you invest in an All-Clad Deluxe Slow Cooker with Cast-Aluminum Insert? I have a 7 quart Crock Pot with a ceramic insert and I use my All Clad much more frequently because the cast aluminum insert makes it so easy to brown meats and sauteing veggies. You just put the insert directly on the stovetop, brown what you need to brown, then put the insert right into the slow cooker. It eliminates the need to use a pot/pan, which eliminates extra dishes to wash, and less dishes is always great! William Sonoma always has them on sale and I use mine so much that it makes it worth having this function.
- 3 Tbsp grape seed oil
- 2.5 lbs rump roast, cut to bite size pieces
- 4 tablespoon all purpose flour
- 3 cloves garlic, finely minced
- 4 medium carrots, cut to 1 inch pieces
- 5 stalks celery, cut to 1 inch pieces
- 1 large yellow onion, diced
- 5 Russet potatoes, peeled and cut into 1 inch pieces
- 10 oz baby bella mushrooms, sliced
- 1.5 cups low-sodium beef broth (your slow cooker will produce more liquid so don’t worry about the lack of liquid in the recipe)
- 2 (15 oz) cans diced tomatoes
- 1 Tbsp red wine vinegar
- salt and freshly ground black pepper
- 1 tsp dried oregano
- 1 tsp dried thyme
- 3/4 tsp dried rosemary, crushed
- 1/2 tsp dried marjoram
- 3 tablespoons beef bouillon (optional)
- 2 bay leaves
- Parmesan or Romano cheese, for serving (optional)
- put the beef cubes in to a large mixing bowl and coat the beef with flour and set aside
- mix the oregano, thyme, rosemary, marjoram and the beef bouillon in a bowl and set aside
- coat a heated pot with oil and brown the beef until they are slightly browned, about 6 minutes (browned meats give a more rich flavor in soups and stews when cooking with a slow cooker.)
- remove the meat from pot and put the carrots, celery, potatoes and onions, sauteing for about 4 minutes.
- transfer the lightly sauteed veggies into your slow cooker insert
- put the browned beef on top of the veggies in your slow cooker insert (root veggies should always go under the meats when cooking with a slow cooker)
- add the minced garlic and the spice mix to the slow cooker
- add the beef broth, wine vinegar and mushrooms to the slow cooker
- add the 2 cans of diced tomatoes to the slow cooker
- set your slow cooker to cook for 6 hours on the HIGH setting or 8 hours on the LOW setting
- wait patiently and don’t let the delicious smell tempt you into opening the lid before the timer goes off. and when it’s ready, garnish with cheese and basils and enjoy!