Perfect for everything from snow days to St. Patrick’s Day.
(That’s a lot of beer!)
What’s in This Beef Stew?
Elise Bauer
The trick is to brown the meat first, before adding to the slow cooker.
That way you get all of the wonderful flavor from the browned meat in your stew.
It will still taste good reheated, but know that these vegetables will be softer.
Elise Bauer
If it doesn’t taste bitter to you, the stew should not taste bitter.
Regular turnips can be quite bitter.
This will allow some beef fat to render out.
Elise Bauer
Work in batches as to not crowd the pan.
Sprinkle salt over the beef as it browns.
Once browned on all sides, transfer the beef pieces into a 6-quart or larger slow cooker.
Elise Bauer
Add the onions and celery to the pan in which you just browned the beef.
Saute the onions and celery until they begin to brown at the edges, about 5 minutes.
Add the tomato paste and mix well.
Elise Bauer
Transfer the celery and onions into the slow cooker.
Add two teaspoons of salt.
Cover and cook on “high” for 4 hours, or “low” for 8 hours.
Elise Bauer
When done, add more salt to taste.
If you want, sprinkle with fresh parsley to serve.
Elise Bauer
