winter stew recipe

Use your slow cooker or crock pot to make this intensely flavored Rosemary Garlic Beef Stew with fork tender bits of beef and colorful vegetables.&nbsp;

Slow Cooker Rosemary Garlic Beef Stew

carrots (1/2 lb.) (0.55)

celery (0.65)

onion

lbs red potatoes (1.00)

olive oil (0.32)

garlic, minced (0.32)

lbs beef stew meat (9.06)

Salt and pepper (0.05)

all-purpose flour (0.04)

beef broth (0.30)

Dijon mustard (0.24)

Worcestershire sauce (0.06)

Tbsp soy sauce (0.10)

Tbsp brown sugar (0.02)

rosemary (0.15)

thyme (0.05)

Dice the onion and slice the carrots and celery. Wash the potatoes well and cut them into one inch cubes. Place the onion, carrots, celery, and potatoes into a large slow cooker.

Place the stew meat in a large bowl and season liberally with salt and pepper. Add the flour and toss the meat until it is coated. Set the floured meat aside.

Heat the olive oil in a large heavy skillet over medium heat. Sauté the garlic in the hot oil for about one minute, or until soft and fragrant. Add the floured meat and all the flour from the bottom of the bowl to the skillet. Let the beef cook without stirring for a few minutes to allow it to brown on one side. Stir and repeat until most or all sides of the beef pieces are browned. Add the browned beef to the slow cooker and stir to combine with the vegetables.

Return the skillet to the burner and turn the heat down to low. Add the beef broth, Dijon, Worcestershire sauce, soy sauce, brown sugar, rosemary, and thyme to the skillet. Stir to combine the ingredients and dissolve the browned bits from the bottom of the skillet. Once everything is dissolved off the bottom of the skillet, pour the sauce over the ingredients in the slow cooker. The sauce will not cover the contents of the slow cooker, but it's okay. More moisture will be released as it cooks.

Place the lid on the slow cooker and cook on high for four hours. After four hours, remove the lid and stir the stew, breaking the beef into smaller pieces as you stir. Taste the stew and adjust the salt if needed. Serve hot as is, or over a bowl of rice or pasta.

Slow-cooked ox cheek stew with wine and smoky bacon. Just add creamy mash potatoes and you&#8217;re onto a dinner of the upmost comfort.

Rich ox cheek stew

butter

ox cheeks, trimmed of gristle and halved (from Waitrose

flour,

smoked bacon lardons

onions, finely chopped

bay leaves

garlic cloves, finely chopped

tomato purée

good red wine

sea salt flakes

Preheat the oven to 150°C/fan 130°C/gas 2. In a flameproof casserole that will fit the wine and ox cheeks snugly and has a lid, melt the butter over a medium heat.

Roll the ox cheeks in the seasoned flour, then pat off any excess. When the butter sizzles, add the meat – it should sizzle as soon as it enters the casserole. Cook, turning, until well browned all over. (You may need to do this in batches.) Take care not to burn the butter.

Remove the meat and set aside. Add the lardons and fry until lightly coloured. Add the onions and the bay leaves and cook for 6-8 minutes until the onions are just soft. Stir in the garlic, then the tomato purée. Stir occasionally until the purée starts to catch the bottom of the pan, then cook, stirring, for 3 minutes.

Add the wine, then return the meat to the casserole. Bring the stew to barely a simmer, then cover and put to the oven. Cook for 5 hours or until the cheeks are tender when prodded with a cutlery knife. Turn the cheeks occasionally during the cooking time.

Stir through the salt, then serve with mash and veg, if you like.

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Slow Cooker Rosemary Garlic Beef St...

Rich ox cheek stew

Top 2 winter stew recipe recipes from across the web

The most viewed winter stew recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Slow Cooker Rosemary Garlic Beef St...

Rich ox cheek stew

The most viewed winter stew recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine