Nourishing and Savory Homestyle Stew
- Carbohydrate 199.602032428508 g
- Cholesterol 72.5747792 mg
- Fat 33.2226928991985 g
- Fiber 32.2049309037477 g
- Protein 75.3020345593682 g
- Saturated Fat 13.7315952935365 g
- Serving Size 1 1 recipe (4268g)
- Sodium 11507.0619954837 mg
- Sugar 167.39710152476 g
- Trans Fat 3.33275282586686 g
- Calories 1379 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 the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
- Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.
Unlike a quick-cooking stovetop braise that relies on rapid liquid reduction, this low-and-slow method invites specific technical failures if the ingredients enter the pot incorrectly. Cooks frequently dump dry flour straight onto wet meat, creating gluey, gelatinous pockets that never properly disperse into the beef broth. Tossing the cubed chuck in the seasoned flour mixture before adding liquids ensures each piece develops a proper starch coating for thickening without forming lumps. Another frequent error involves cutting root vegetables into uneven dimensions. Dicing potatoes to uniform one-inch cubes guarantees they soften at the same rate as the sliced carrots rather than turning to mush while the centers remain hard. Operating the ceramic insert on the low setting for ten to twelve hours yields the tenderest muscle fiber breakdown, whereas rushing the process on high can dry out lean cuts. Adjusting this formulation for larger or smaller yields requires maintaining the ratio of one pound of meat to one and one-half cups of liquid to prevent an overly watery finished pot.
