Slow-cooked Beef Stew is a Fall special in my house. The house fills up with the tantalizing aroma of cooking. My daughter loves it. Having said that, there is no rule that says one may not cook beef stew in the middle of summer, right? So I decided to make it over the weekend. Since we’ve been having the kind of hot summer that sends one into a stupor, so digging up the recipe, shopping for ingredients, the preparations etc., revived me.
The trick to a really great Beef Stew is to simmer for a long time and there is simply no workaround to slow cooking. Beef cuts can become tough and chewy if cooked quickly. However if the meat is allowed to cook slowly, the fat within melts to tenderize the meat. Besides which, it also add tons of flavor and body to the broth.
Nonetheless, if you are like me and the idea of slaving over a hot stove for long hours does not appeal to you, but you do enjoy feeding your flock good home cooked meals, do what I do. Use a slow cooker.
- Beef Cubes – 2 Lbs.
- Chick-Pea Flour – ¼ cup
- Sea Salt – salt to taste
- Ground Pepper – to taste
- Onion – 2
- Garlic – 4 garlic cloves
- Cinnamon sticks- 1
- Cloves – 2-3
- Cardamom – 1
- Bay Leaf – 1
- Carrots – small 5-6
- Celery- 8-10
- Potato – 1
- Beef Stock (Low Sodium) – 1 can
- Chop the onions into quarters
- Mash the garlic cloves with the back of a knife handle to take off the skin then chop finely.
- Dice the potato into quarters
- Chop the carrots into thick rounds
- Thickly chop the celery
- Mix the chickpea flour, sea salt, and ground pepper in a large mixing bowl;
- Add the beef cubes.
- Toss them in the flour to coat;
- Next, roughly mash the cloves and cardamom in a marble mortar and pestle –
Heat a skillet over medium heat and add 1-2 teaspoons of olive oil. Sauté the bay leaf till it begins to turn brown add the cloves and cardamom.
Then add the meat and sauté till it turns brown and gets a slightly crispy crust;
Transfer the meat from the skillet to the slow cooker.
Now add onions to skillet, cook onion for about 2-3 minutes. Add garlic and cook for another 1-2minutes;
Transfer the onion-garlic mixture to the slow cooker. Add the rest of the ingredients to the slow cooker and stir to combine. Cover the cooker, turn it on and allow to cook for 4-6 hours ;
Garnish with fresh finely chopped herbs – thyme and chives – if you want.
Serve with steamed rice or toasted garlic bread or just some oven warmed deli-fresh bread rolls in a bread basket. Bon Appetite…!
I first saw a version of this recipe on allrecipes.com and tried it. However over the years one has been adding to it, tweaking it to my family’s taste and now they swear by Mom’s version of it….or so one would like to believe 🙂