Saturday, October 3, 2009
Slow Cooker Beef Stew with Chestnuts
Beef stew has always been one of my favorite foods. It’s wonderful on a cold night after a long day out shopping or running errands on the weekends. I have tried a lot of different recipes but I have stuck with this one for several years just because the whole family loves it so much. My Mother-in-law made this for us years ago, it can be found on Williams-Sonoma.com, I have been making it ever since.
I unfortunately did not have any chestnuts this time, they are not available in the stores yet, but I wanted to include them because when you can get them, they really add so much to this recipe. They have a slightly meaty, salty taste and they give the stew a great texture. The stew by itself is very good if you cannot find chestnuts. Browning the beef and then stewing it all day in wine gives the broth a very velvety texture.
I live in Florida, so I don’t get to experience a lot of cozy winter nights, but this stew makes me think of cold winter nights and holidays with my family, it’s one of my favorites.
3 lb. boneless stewing beef, cut into small
1 cup all-purpose flour
2 tbsp Salt and freshly ground pepper (or seasoning salt)
3 Tbs. olive oil
1 large yellow onion, peeled and finely chopped
3 garlic cloves, crushed
3 carrots, peeled and finely chopped
8 oz. new potatoes, cut into small pieces
1 cup steamed chestnuts
1 Tbs. tomato paste
1 1/2 – 2 cups beef stock
1 1/2 – 2 cups red wine
1. In a Ziploc bag, toss the beef with the flour, salt and pepper to coat evenly.
2.In a large sauté pan over medium-high heat, warm half the olive oil until just smoking. Add half the beef and brown on all sides, 3 to 4 minutes total. Transfer to a slow cooker. Repeat with the remaining oil and beef.
3.Add the onion, garlic, carrots, celery, potatoes, chestnuts, tomato paste to the slow cooker.
4.Pour the wine into the sauté pan, stirring with a wooden spoon to scrape up the browned bits from the pan bottom. Add the wine to the slow cooker.
5.Add stock to the slow cooker, enough so that the liquid can be seen just beneath the vegetables and meat.
6.Stir all ingredients to combine
7.Cover and cook on high for 6 hours or on low for 8-10 hours.