crockpot beef stew

even though a crock pot or slow cooker was made to eliminate some of the preparation, i feel that there are some things that just can't be replicated. beef stew for instance; the caramelization you get when searing the beef over a high flame can't be duplicated in a crock pot. so in my version, i do the same prep work as i would if i was cooking it on the stove. i then transfer all the ingredients into the crock pot so the work is being done while i'm out of the house.


2 pounds of stew meat
coconut oil (or your choice of fat) for cooking
salt & pepper
1 large onion, chopped
1 pound of baby or chopped carrots
3 cloves of garlic, smashed
2 bay leaves
several glugs of red wine
28 oz. can of diced tomatoes

first, preheat a pot to high heat. next prepare your meat. dry the meat off very well using a clean kitchen or paper towel. when everything is dry, season all sides liberally with salt & pepper.

add the fat of your choice to the pot and brown the meat in batches (i did mine in 2). don't worry about cooking all the way through, get COLOR on every piece. color = flavor.



as the meat gets done, add it to your crock pot insert.

when you are finished cooked the beef, add your vegetables to the same pot along with the 2 bay leaves. let this cook for a few minutes then add the red wine. scrape all the brown bits at the bottom of the pan up. dump this whole mixture into your crock pot insert.

top with the can of diced tomatoes. cover and cook on low for 8-10 hours.

once it was finished cooking, i added about a half cup of frozen peas (technically a legume, i know) and let those soften with the crock pot on the 'warm' setting for 15 minutes or so.

i served it over steamed cauliflower.



i did all of the prep work the night before and refrigerated the whole crock pot insert until the next morning. all i had to do before work was put the insert into the shell and turn it on.