I made Slow Cooked Beef Stew simply to comfort my heart and soul. It has gotten cold in the last couple of days so this really hit the spot.

I could eat stew even at the peak of the summer, preferably a spicy one.

To put colder weather on the side, I have to tell you that I am so busy that I cannot lift my head.

That is the reason why I am not as active on my social media like I used to be, or commenting on my favorite blogs just because I am really short with the time.

On top of that, I do have three kids. Plus job, house, garden. Well, I almost forgot a husband, eh!

Everything requires my full attention. Being a woman ain’t easy at all.

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Anyhow, here I am with one of my favorite stews. Well, technically speaking all stews are right there at the top of the list.

So I cannot really say this one is better than the other. Simply because this lady loves anything that could be mopped with the piping-hot bread and then lick fingers.

What is your favorite stew?

I could go on and on. Well, I can’t be picky regarding comforting foods.

I was never a picky eater per se, but some things were more acceptable than others.

Like onions. I hated onions floating in my soup, but I love them sauteed, caramelized or in my eggs. I guess it is just part of growing.

Hey, if you get inspired and make this tasty Slow Cooked Beef Stew, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking. Thank you so much in advance!

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Yield: Serve 4

Slow Cooked Beef Stew

Prep Time: 15 minutes

Cook Time: 3 hours

Total Time: 3 hours 15 minutes

Slow Cooked Beef Stew is the best comfort food. This recipe is easy and very tasty.

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Ingredients

• 1 Lb. Organic Beef-for stew cubed + few Tbs flour
• 2 Tbs. Oil
• 1 medium onion sliced
• 1 Large Carrot sliced
• 1 cup Red Wine
• 2 garlic cloves minced
• 4 Yellow Potatoes cubed {new potatoes}
• 1 cup Green Beans frozen
• 1/2 cup Peas frozen
• 2 cups Beef stock more if needed
• 1/2 cup water
• 2 tablespoons tomato paste
• A handful of parsley minced
• Salt and Pepper to taste
• 1/2 tsp. Brown Sugar

Herbs and Spices

• 2 Bay leaf
• 1/2 tsp. Sweet Paprika
• 1/4 tsp. Dried Thyme
• Pinch of ground allspice

Instructions

1. In a saute pan over medium-high heat, add oil and season the beef with 1 teaspoon of the salt and flour well each cube of beef,
2. In the Dutch oven or large pot (with a fitted lid), add oil and sear the beef, for about 2 or 3 minutes per side. Take the beef out and add sliced onion and carrot slices. Scrape with the spatula or wooden spoon to get all the bits of flour from the bottom of the pan, then add Red Wine, and continue to scrape and mash/mix/to get it all in a smooth texture. If you do not wish to use red wine, you can certainly take some chicken or beef stock.
3. Add garlic, green beans, peas, and potatoes. Stir and let it boil. Once boiling, add liquid, beef stock, and water; let it boil then add tomato paste.
4. Add parsley, salt and pepper to taste, brown sugar and the rest of the spices.
5. Stir well, cover and let it boil. Once it's boiling, turn the heat to low and let it simmer for at least 3 hours (Remove the bay leaf).
6. Occasionally, lift the lid and see if you need to add more water/or beef stock, stir and continue to simmer until the beef starts to fall apart. Make sure it's on simmer, and don't forget to check on it.

Notes

The stew can be in the fridge, in the airtight container for 3 days, or in the freezer for a month.

Add more liquid when you preheating because it will get thicker. You may add any veggies that you like or have on hand! You can replace Red Wine with more Beef Stock. Short Ribs could be used, too

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