This is a Basic Beef Stew recipe we made at our St.Patrick’s Day Dinner, along with Reuben Sandwich.
*
*This is partially a Crock-Pot Style Beef Stew. I like to Braise the beef Stew pieces to bring out more flavor but you can combine all the ingredients in the Crock-Pot and slow cook for easy fixing.
*
Beef Stew
*
*2 pounds Beef Stew Meat Super Trim or trim off extra fat, braise for extra flavor
*2 tablespoons extra Light Olive Oil, or Butter, sautéing meat
*1/2 teaspoon fresh ground Black Pepper
*1 teaspoon Sea Salt
*4 large Carrots,Chopped
*4 Celery Sticks, Chopped
*4 Coves Garlic, minced or pressed
*1/2 cup minced onions
*1/3 cup Tomato paste or 1 can 14 ounce Diced Tomatoes, puréed
*2 cans 14.5 ounce Beef Broth (50 percent less sodium), more if needed
*12 ounces Coca Cola
*1/8 teaspoon Red Pepper Flakes, optional
*1/2 cup Quaker Quick Barley
*
In a heated seasoned cast iron skillet with olive oil on medium heat. Add stew beef seasoned with pepper and salt, braise or brown the stew beef on all sides if possible and add to a crock-pot with liner. Add the remaining ingredients except for the Quick Barley and add the last 1-2 hours of cooking, cook the beef stew on high for about 4-6 hours or on low for 8 hours or until beef is very tender.
*
Optional: I also boil the potatoes and carrots until barely tender and add the last two hours of cooking.
*
Enjoy!
Lindy
Please follow and like us:
