Crockpot Beef Stew
 
Prep time
Total time
 
Ingredients
  • ½ c + 2 Tb flour, divided
  • 1½ tsp fresh ground black pepper, divided
  • 2½ tsp kosher salt, divided
  • 3-4 lb beef chuck roast
  • 2-3 Tb extra virgin olive oil
  • 2 sweet onions
  • 2 carrots
  • 2 parsnips
  • 2 stalks celery
  • 3 slices bacon, cut into 1 inch pieces
  • 1½ c Cabernet Sauvignon
  • 1 c V8 (tomato vegetable juice drink)
  • 2 bay leaves
  • 1 Tb rosemary
  • cheese cloth and twine or herb pouch
  • 1½ c beef broth
  • ⅓ c barley
Instructions
  1. To begin, combine a half cup of flour with a teaspoon of pepper and 2 teaspoons of kosher salt. Cut the roast into chunks that are about an inch and a half, and trim off any excessive pieces of hard fat. Place the beef in the bowl with the flour and turn it with you hands to coat the beef well. In a large skillet, heat 2 tablespoons of extra virgin olive oil until good and hot. Add in about a third of the beef. You’ll be working in batches so that you don’t crowd it. If the beef is too crowded, the moisture in the beef will not allow the beef to brown as it should. Let the beef sear until beautifully brown, and turn it over to brown the other side. As you brown each batch, place them in your crockpot, and move on to the next. Add additional oil as needed. Meanwhile, take two medium sweet onions and give them a half inch dice. Peel and trim the carrots and parsnips, then give those and the celery stalks all a half inch dice. When the beef is all browned, toss the three slices of bacon that have been cut into one inch pieces, into the skillet and cook for a couple minutes until golden and slightly crisp. Add in your vegetables. Stir these around and let them cook for about 3 minutes, until the onions are getting tender. To those, stir in the remaining two tablespoons of flour and a half teaspoon each of salt & pepper. Let this cook about two minutes, stirring a couple times. When the flour has become golden, you’ll pour in the Cabernet Sauvignon. Give it a stir, and let it begin to bubble. When the wine is gently bubbling, pour in the V8 (tomato & veggie juice drink.) Give that a stir, and when it begins to bubble again, turn off the heat. Pour the mixture into the crockpot over the top of the beef. Now for the simple herbs. In a piece of cheese cloth (or an herb pouch if you have one) place 2 bay leaves and a tablespoon of rosemary. Close it into a bundle and tie it shut with a bit of kitchen twine. Nestle this down into the middle of the crockpot. Place your cover on the crockpot and let this cook on low for 5 hours. After the initial cooking time, add in the beef broth and barley. Give this a very gentle stir, and replace your crockpot cover. Allow it to cook another two hours. Discard the herb pouch.
  2. Enjoy!
Recipe by Cosmopolitan Cornbread at http://cosmopolitancornbread.com/crockpot-beef-stew/