Try this Rustic Beef Stew recipe, or contribute your own.
- Carbohydrate 221.353310840708 g
- Cholesterol 599.1019284 mg
- Fat 158.903428000937 g
- Fiber 28.3392813488823 g
- Protein 188.334498445278 g
- Saturated Fat 63.7345351945386 g
- Serving Size 1 1 recipe (2868g)
- Sodium 2527.84399981613 mg
- Sugar 193.014029491826 g
- Trans Fat 20.412623420854 g
- Calories 3081 calories
Step-by-step
- Place meat in slow cooker.
- In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture.
- Stir in remaining ingredients.
- Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.
- Remove bay leaf before serving.
Deep mahogany broth clings to the back of a spoon, carrying the sharp warmth of paprika and the rich, savory depth of fermented Worcestershire sauce. Tough chuck or rump roasts present a distinct culinary challenge because their dense collagen networks require hours of moist heat to break down properly into gelatin. Tossing the cubed beef in flour before cooking serves a dual purpose. As the liquid heats, the starches hydrate and gelatinize, thickening the surrounding broth while creating a porous surface that absorbs surrounding aromatic compounds.
Simmering the mixture on a low setting for ten hours allows enzymatic breakdown and thermal hydrolysis to transform unyielding muscle fibers into tender morsels that yield under minimal pressure. Utilizing fresh root vegetables like raw celery and whole baby carrots introduces natural sugars and cellular water that balance the heavy umami profile of the beef broth and gravy mix. Swapping fresh garlic for dehydrated garlic powder requires a one-to-three ratio adjustment due to concentration differences. Storing leftovers in an airtight glass container within a refrigerator maintains food safety for up to four days.
