Brrr, it is cold outside. When it is cold outside, I start craving soup. Last night I made this Beef Stew for dinner and man was it satisfying! It is so full of flavor and perfect for this time of year. It only takes a little bit of prep work and the rest of the time it just simmers in the crock pot. The beef in this stew is so tender it will practically melt in your mouth. I like to use either a rump roast or cross rib roast. If you have another cut you prefer, you can use that instead. Once the stew is finished cooking I take the juice out of the crockpot and thicken it with a roux to make a gravy. Then, I add the gravy back to the rest of the stew.This is one of the secrets to a good stew because the gravy will coat all the ingredients and ensure a rich and savory taste in each bite. This recipe makes enough to feed your family and then have some to eat the next day. That is two days of yummy goodness. This beef stew will fill your home with its rich aroma. You are sure to be the star of the kitchen!
Until next time,
3 lbs. beef roast, cubed
1 medium-sized onion, diced
2 c. carrots, chopped
5 c. russet potatoes, cubed
¼ c. pearl barley
4 c. beef broth
4 c. vegetable broth
2 bay leaves
1 tsp. kosher salt
½ tsp. garlic powder
½ c. flour
½ c. butter
1. Add beef cubes, onion, carrots, celery, potatoes, barley, bay leaves, beef and vegetable broth to the crock pot.
- Cook on high for 6 hours or on low for 8 hours.
- Remove the juice from the stew and pour it into a medium-sized sauce pan.
- Add the salt and garlic powder to the juice.
- Simmer the juice on medium high heat.
- To make the roux, melt the butter in a small sauce pan over medium high heat.
- Add ½ c. flour to melted butter and stir constantly until in turns a golden brown color and has a nutty aroma. Let the roux cool down slightly.
- Whisk the roux into the juice.
- Let the juice simmer until it thickens (about 10 minutes).
- Add the gravy back into the stew. Serve and enjoy!
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