The Old Farmer's ÃÛÌÒÁµÈË Editors
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I made this for dinner last night. No peas or mushrooms because my husband won't eat them. He thought it was the best he has ever tasted. Had a salad with it and it was the best dinner ever.
I made this stew last night and my 83 year old father and I had it for lunch today. It looks just
like the above photo. This is now my favorite stew recipe, because it makes a rich and deeply flavorful gravy--it's not soupy, at all. I used a can of Campbell's tomato soup which added a homey flavor that matched the stew beef well. I cooked it in a Calphalon stainless steel heavy bottomed pot for the full 5 hours, stirring it every hour.
I remember bet ever beef stew having no tomato soup or wine or beer. Seering does hold the meat together, but adds a richer meat flavor. Been looking for a recipe like this for years, but am always disappointed in sweet tomato soup or alcoholic beverages being the answer to good taste.
For flavoring, using part of a package of onion soup mix would add quite a bit. I like to use it also when putting a roast in the oven, always makes good broth for gravy or French dips.
Can you make this in a Crock-Pot?
Of course you can. You can make anything in a slow cooker. ;-) I would cook it on low for about 7 or 8 hours.
I would not use stew meat but instead get a solid piece of Chuck and cut it up myself. When you buy it pre-cut it can be from scraps of various cuts of beef. It may even come from different animals entirely ending up being inconsitent in taste, texture and quality.
This recipes turned out great! I did use beef broth in place of the red wine and ended up using a whole quart in the end. I did not have a bay leaf so I skipped it. I did add a little salt before serving. Will definitely be making this again and again.
Should the dish be covered for the last hour?
I would cover it for the last hour.
