Despite a week of crazy November weather – 70’s!? – we’re back to classic fall. Rainy, cold, and cloudy. Call me crazy, but at this point, I can’t wait for it to snow. Plus, I can’t wait for Gino to see his first snowflakes! Knowing him, he’s going to go nuts. No better time to try making beef stew than now – especially when your slow cooker does all the heavy lifting.
If you’re like me, the holidays are a time for cheat meals galore. I don’t skip a single dish at Thanksgiving, and no pie dish goes unturned. I like to stay healthy on days surrounding the holidays, and beef stew is the perfect way to do it. Hearty, filling, but low on calories and high on protein, this dish will keep you full all afternoon.
When I decided to tackle this seemingly difficult dish, I had no idea what chuck roast was. I had never bought celery (because who needs it). I had never trimmed beef before. Let’s be honest, I was scared. But Chrissy Teigen made me believe I could do it! If you’re unfamiliar with her awesomeness, she’s a model-married-to-John-Legend-chef that is my celebrity girl crush. She’s releasing a new cookbook, and her blog www.sodelushious.com is inspiring for the average home chef! I saw her beef stew recipe and immediately knew it had to be done – slow cooker style, because the average home chef doesn’t have all kinds of time.
To all my medical school friends who are on campus for 12 hours straight during these long, cold months. To all my corporate friends who work 9-5. This dish is for you. I can’t recommend it enough! And for goodness sake, buy a Crock Pot if you haven’t already!
Good luck and happy cooking!
- 2 pounds trimmed boneless chuck roast, cut into 2 inch cubes
- 1½ teaspoons kosher salt
- 1 teaspoon fresh ground black pepper
- 2 tbsp. canola oil
- 2 medium yellow onions, cut into large slices
- 5 garlic cloves, sliced thin
- 3 cups unsalted beef stock (Buy 1-32 oz box)
- 1½ pounds baby potatoes, cut in half
- 1 pound carrots, peeled and cut into 2-inch chunks (about 4 carrots)
- 2 celery stalks, cut into 2-inch chunks
- 2 bay leaves
- 1 serrano pepper, chopped
- 1 tsp. Worchestershire sauce
- 2 tbsp. flour
- 1 tbsp dijon mustard
- 1 tbsp red wine vinegar
- ¼ cup parsley leaves
- Sprinkle beef chunks with salt and pepper until evenly covered.
- Heat large saute pan over medium-high heat. Add 1.5 tsp of the canola oil and coat the pan. Put half of the beef, browning on all sides, and remove. Repeat with 1.5 tsp of the canola oil and remainder of the beef.
- In the same pan, add remaining canola oil, garlic, and onion. Saute until fragrant, about 5 minutes, and add 1 cup beef stock. Scrape any brown bits off the bottom of the pan. Bring to a boil and let simmer for 2-3 minutes. Season with extra salt and pepper (about 1 tsp. each)
- Add the onion, garlic, stock mixture to a crock pot. Add beef, carrots, celery, potatoes, bay leaves, Worchestershire sauce, and serrano pepper.
- Cover, cook on low for 7 hours. (8 hours if you did not sear the beef).
- When almost finished, combine ¼ cup beef stock, flour, dijon mustard, and red wine vinegar. Mix into the slow cooker until combined.
- Dispose of bay leaves. Serve with fresh parsley sprinkled on top. Enjoy!