Beef stew has all the time been considered one of my favourite consolation meals. There’s simply one thing about that wealthy, savory gravy that tastes like house.
I keep in mind Mother making beef stew typically. Stew meat was comparatively low cost and, mixed with the opposite cheap substances, made an reasonably priced technique to feed the household. However it by no means tasted just like the frugal meal it was. It all the time appeared like a lot extra.
Mother all the time pulled out the sluggish cooker for this dish. Sluggish cooking is the right technique to get that fall-apart tender beef and decadent gravy.
The one drawback to utilizing a sluggish cooker is that always the gravy doesn’t end up as thick as you’d like. It’s as a result of the sluggish cooker traps all of the moisture inside. That’s nice for the meat and veggies, however not nice for the gravy. Happily, there’s a comparatively straightforward repair for that. It really works nice on this case and typically the place your gravy is a bit on the skinny aspect when sluggish cooking, so be sure you take a look at the notes part of the recipe beneath.
This model is a contact totally different than Mother used to make – with the addition of some inexperienced pepper, tomatoes with inexperienced chilis and a few Tony Chachere’s Creole Seasoning. I actually love the additional taste that’s packed into this one.
And even supposing Mother by no means put tomatoes in hers, I believe these is likely to be my favourite half. The Creole seasoning provides a hearty increase of taste with out including a ton of warmth. It’s additionally nice as a result of it takes the place of the salt, pepper and different seasonings you’d have to make use of on this recipe.
So seize the sluggish cooker and prepare to whip up a few of my Hot Water Cornbread to go on the aspect, as a result of whereas the climate continues to be a bit chilly, we’re making beef stew. Y’all get pleasure from.
Sluggish Cooker Creole Beef Stew
Prep time: 20 minutes
Sluggish cook dinner time: 7 hours
Serves: 6 to eight
Components
- 2 kilos beef stew meat
- 1 tablespoon Tony Chachere’s Creole Seasoning
- ¼ cup all-purpose flour
- 3 tablespoons vegetable oil
- 4 medium potatoes, peeled and reduce into 1-inch cubes
- 4 carrots, peeled and reduce into 1-inch items
- 3 ribs celery, reduce into ½-inch items
- 1 medium onion, coarsely chopped
- 1 bell pepper, seeded and coarsely chopped
- 3 cloves garlic, minced
- 1 (10-ounce) can diced tomatoes with inexperienced chilis, undrained
- 4 cups unsalted beef broth
- 4 tablespoons Tony Chachere’s Brown Gravy Combine (or two 0.87-ounce packets)
Directions
Notes
If on the finish of the cooking time you discover the gravy to be too skinny, merely combine collectively 2 tablespoons of corn starch with 2 tablespoons of cool water in a small bowl. Whisk the combination (it’s referred to as a slurry) into the stew. Cowl and switch the warmth on excessive till the gravy has thickened.
This recipe initially appeared on SouthernBite.com. For extra nice recipes, go to the web site or take a look at ”The Southern Bite Cookbook.”
