M Family Beef Stew

This is beyond being an M Family Favorite, this is an M Family winter staple! We all start craving the comfort of a beef stew the minute the weather has us grabbing for our winter coats. I have made this during the week because the prep is quick and easy but my favorite day to make this is Sunday morning. Right after we finish breakfast, I get started on this stew and know that by the end of the day we will have something magical.

I have posted this in the past but I promised I would be reposting my recipes with a photography makeover. Now you can actually see every step I took to make this soup right down to the mouth watering taste testing spoonful.

Slow Cooker Beef Stew:

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Place the stew meat, along with the flour, seasoning salt, garlic powder and pepper in a zip lock bag. SHAKE SHAKE SHAKE!

 

 

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Heat the olive oil in a pan and add your steak. Use tongs when adding your steak to avoid getting too much of the excess flour into the pan.

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Brown the meat on both sides to lock in that yummy flavor. We are really just looking for a nice brown color on both sides, the meat will cool fully in the crock pot. Once these are done, throw them in the crock pot.

 

 

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In the same pan, throw in your diced onions and brown them. DO NOT clean out the pan in between, that meaty tidbits left in the pan are gold! Once the onions are brown you may add them to the crock pot.

 

 

 

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Your pan may look like this….and this is awesome.

 

 

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Time to deglaze! Pour in your Beef Broth and Worcestershire Sauce into the pan and whisk until heated, scraping up all that lovely beef/onion remnants that were left in the plan.

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In the mean time….dice up your potatoes and carrots and throw them in the crock pot.

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Pour the beef liquid over all the ingredients in the crock pot and mix. Add your bay leaves and cover.  Cook on low for 8 hours.

 

 

 

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Pour into a bowl and dig in!

Ingredients:

1.5 pound beef stew meat
1/4 cup of all purpose flour
1/2 tablespoon of seasoning salt
1 teaspoon garlic powder
1 teaspoon cracked ground pepper
2 tablespoons olive oil
1 large onion diced
2 bay leaves
1/4 cup Worcestershire sauce
32 oz Beef Broth
4-5 medium red skinned potatoes, washed and diced (and peeled if you have babies chowing down on this)
3-4 large carrots- peeled and sliced

Instructions:

1. Place stew meat along with the flour, seasoning salt, garlic powder and pepper in a zip lock bag and shake shake shake!

2. Heat the olive oil in a skillet and add the floured stew meat to the pan. Heat until the meat is brown on all sides.  Using tongs (or something similar…your fingers if they are clean…or a fork) place the meat in the bottom of your slow cooker.

3. Saute the diced onion in the same skillet where you cooked your meat. Don’t you dare clean that pot before hand, all that browned beefy goodness will add extra flavor to your onions! Saute for 2-3 minutes and transfer to the slow cooker.

4.  Mix the beef broth and Worcester sauce into the saute pan to gather up and brown bits that your onions and beef may have left behind.

5. Add the diced potatoes, carrots and bay leaves to your slow cooker and poor the broth mixture over everything.

6. Cook low for 8-9 hours or high for 6 hours

Serve this baby up with some yummy warm cornbread and you are in business. I don’t have a cornbread recipe because I stand by the simple fact that the 80 cent box of jiffy makes the absolute best corn bread in all the land. Trust Me.

*Recipe Alternative: Use pearled onions instead of a diced white onion. Skip step 3 completely and instead add 2-3 oz of frozen pearled onions to your stew 4 hours into the cook time. 

Beef Stew (2)

Linking up with Your Inspired Design Link Party. Head over there and check out what they’ve been working on!

Enjoy!

E

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