Crockpot Beef Stew (modified from original)

Name: Crockpot Beef Stew (modified from original)
Prep time: 40 min
Cook time: 8 h
Total time: 8 h 40 min
Cuisine: European, American
Ingredients: 2 lbs. gold potatoes; 1 1/2 shallot; 3 carrots; 4 cloves garlic; 1.3 lbs. beef stew meat; 2 Tbsp all-purpose flour; 1/2 T Penzey's Beef Stew seasoning; 1/4 tsp salt; 1/4 tsp Freshly cracked black pepper; 1 T olive oil; 1 T unsalted butter; 2 cups beef broth; 2 Tbsp Dijon mustard; 1 Tbsp Worcestershire sauce; 1 Tbsp soy sauce; 2 tsp brown sugar; 3 tsp dried Penzey's Herbs de Provence

7 steps

Prep:40minCook:8h

Browning the meat (from wikipedia.org): The Maillard reaction (/maɪˈjɑːr/ my-YAR; French: [majaʁ]) is a chemical reaction between amino acids and reducing sugars to create melanoidins, the compounds which give browned food its distinctive flavor. Seared steaks, fried dumplings, cookies and other kinds of biscuits, breads, toasted marshmallows, and many other foods undergo this reaction. It is named after French chemist Louis Camille Maillard, who first described it in 1912 while attempting to reproduce biological protein synthesis. The reaction is a form of non-enzymatic browning which typically proceeds rapidly from around 140 to 165 °C (280 to 330 °F). Many recipes call for an oven temperature high enough to ensure that a Maillard reaction occurs. At higher temperatures, caramelization (the browning of sugars, a distinct process) and subsequently pyrolysis (final breakdown leading to burning and the development of acrid flavors) become more pronounced.

Updated at: Tue, 25 Jun 2024 12:41:30 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories202.5 kcal (10%)

Total Fat4.8 g (7%)

Carbs21.2 g (8%)

Sugars3.6 g (4%)

Protein19.2 g (38%)

Sodium601.8 mg (30%)

Fiber3.2 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

2 lbsgold potatoes

1.5shallot

3carrots

4cloves garlic

1.3 lbsbeef stew meat

2 Tbspall-purpose flour

0.5 TBeef Stew seasoning

¼ tspsalt

¼ tspblack pepper

freshly cracked

1 tolive oil

1 tunsalted butter

2 cupsbeef broth

2 Tbspdijon mustard

1 Tbspworcestershire sauce

1 Tbspsoy sauce

2 tspbrown sugar

3 tspHerbs de Provence

dried

Instructions

Step 1

Cube gold potatoes. Cut baby carrots in half. Pulse large cubes of shallot and garlic in processor until fine. Place the prepared vegetables in a four or five quart slow cooker.

Step 2

Place the stew meat in a bowl and sprinkle the flour, beef stew seasoning, salt, and pepper over top. Toss the meat until it's evenly coated in flour.

Step 3

Heat a large skillet over medium-high. Once very hot, add the oil and butter - swirl to coat the surface of the skillet. Add the stew meat and cook, without stirring, until browned on the bottom. Stir and then allow the beef to brown on a second side. Transfer the meat to the slow cooker.

Step 4

Turn the heat under the skillet down to medium-low. Add the broth, Dijon, Worcestershire sauce, soy sauce, brown sugar, and Herbes de Provence to the skillet. Stir and cook over medium-low until all the browned bits have dissolved off the bottom of the skillet.

Step 5

Pour the broth over the ingredients in the slow cooker and everything a good stir.

Step 6

Place the lid on the slow cooker and cook on high for four hours or low for eight hours.

Step 7

After cooking the meat and vegetables should both be tender. Stir the stew well to allow the potatoes to slightly break down and thicken the gravy. Taste the stew and adjust the salt or other seasonings to your liking. Serve hot!

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