Beef stew has all the time been one in all my favourite consolation meals. There’s simply one thing about that wealthy, savory gravy that tastes like residence.
I bear in mind Mother making beef stew typically. Stew meat was comparatively low-cost and, mixed with the opposite cheap substances, made an reasonably priced option to feed the household. Nevertheless 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 gradual cooker for this dish. Sluggish cooking is the right methodology to get that fall-apart tender beef and decadent gravy.
The one drawback to utilizing a gradual cooker is that always the gravy doesn’t prove as thick as you’d like. It’s as a result of the gradual cooker traps all of the moisture inside. That’s nice for the meat and veggies, however not nice for the gravy. Thankfully, there’s a comparatively simple repair for that. It really works nice on this case and normally the place your gravy is a bit on the skinny facet when gradual cooking, so make sure to try the notes part of the recipe under.
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 though Mother by no means put tomatoes in hers, I believe these may be my favourite half. The Creole seasoning provides a hearty enhance 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 gradual cooker and prepare to whip up a few of my Sizzling Water Cornbread to go on the facet, as a result of whereas the climate remains to be a bit chilly, we’re making beef stew. Y’all take pleasure in.
Sluggish Cooker Creole Beef Stew
Prep time: 20 minutes
Sluggish cook dinner time: 7 hours
Serves: 6 to eight
Substances
- 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 minimize into 1-inch cubes
- 4 carrots, peeled and minimize into 1-inch items
- 3 ribs celery, minimize 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
- Place the meat in a medium bowl and sprinkle with the Creole seasoning. Toss to coat.
- Sprinkle the flour over the meat and toss to coat.
- Warmth the oil over medium-high warmth in a big skillet or Dutch oven.
- As soon as scorching, add about half the meat and brown.
- As soon as brown, take away to a plate and brown the opposite half of the meat. Put aside.
- Frivolously spray the crock of a gradual cooker with nonstick cooking spray.
- Add the potatoes to the underside of the gradual cooker.
- High with the meat.
- Add the carrots, celery, onion, garlic and bell pepper.
- Pour the tomatoes excessive.
- In a medium bowl, whisk collectively the meat broth and gravy combine.
- Pour over the greens.
- Place the lid on and cook dinner on low for 7 to eight hours.
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 try ”The Southern Chunk Cookbook.”
