Mom's Beef Stew
From: Marielle, Quebec, Quebec, Canada
Comments: A basic beef stew made with carrots, boiling potatoes such as Yellow Finn, Butterball or Yukon Gold, onions, mushrooms and peas in a gravy with a hint of tomato flavor.
This recipe can be doubled, but do not add the potatoes which take up a lot of room in the slow cooker; simply serve it over rice, noodles or mashed potatoes that have been cooked separately.
A few minutes before serving, if the sauce is too thick, do not hesitate to thin it with a little hot beef broth.
Slow cooker size : medium or large round or oval slow cooker.
Servings: 6 to 8
IngredientsPreparation
  • 8 to 12 small flavorful boiling potatoes [1 to 1 1/2 pounds - 454 to 680 g], using the larger quantity for a large cooker
  • 4 large carrots, peeled and cut into 1 to 1 1/2-inch [2.5 to 4-cm] lengths, really thick pieces halved lengthwise
  • 1/2 cup [70 g] all-purpose flour
  • 1/2 teaspoon [2.5 mL] paprika
  • 1/2 teaspoon [2.5 mL] salt
  • 1/8 teaspoon [0.5 mL] freshly ground black pepper
  • 2 to 2 1/2 pounds [900 g to 1.13 kg] boneless beef chuck, trimmed of any excess fat, cut into 1 1/2-inch [4-cm] chunks and blotted dry
  • 1 to 2 tablespoons [15 to 30 mL] olive oil, as needed
  • 1 large or 2 small onion[s], cut into 6 to 8 wedges
  • 1 large rib celery, outer strings removed, sliced into 1/2-inch [1.3-cm] thick slices
  • 6 to 8 medium-size fresh mushrooms, cleaned and ends of stems cut, halved
  • 2 cups [500 mL] homemade beef broth or diluted beef broth concentrate
  • 1/4 cup [60 mL] tomato paste
  • 1 tablespoon [15 mL] soy sauce
  • 1 tablespoon [15 mL] red wine vinegar
  • 1/2 teaspoon [2.5 g] sugar
  • 1 pinch ground clove
  • Salt and freshly ground black pepper, to taste [optional]
  • 1 small bay leaf
  • 2 sprigs flat-leaf parsley
  • 10 ounces [284 g] frozen peas, thawed in the refrigerator
  • Peel and arrange potatoes over the bottom of the slow cooker.
  • Arrange carrot pieces on top of potatoes.
  • Into a zipper plastic bag or a bowl, combine flour, paprika, salt and 1/8 teaspoon [0.5 mL] freshly ground black pepper.
  • Toss half of beef chunks in this mixture; make sure to shake off any excess mixture and transfer to a plate.
  • Repeat with remaining beef chunks.
  • Heat 1 tablespoon [15 mL] of the olive oil into a large skillet over medium-high heat.
  • Add some of beef chunks being careful not to crowd the skillet.
  • Allow to brown on the first side before gently stirring and turning to brown pieces all around.
  • As the pieces are browned, use a slotted spoon to transfer the pieces to the slow cooker.
  • Repeat with remaining meat pieces, adding more olive oil to the skillet if necessary.
  • Arrange onion wedges, celery slices and mushroom halves all over beef chunks.
  • Stir gently to distribute the vegetables throughout the meat, trying not to disturb the potatoes and the carrot slices on the bottom layer.
  • Into a bowl or a 4-cup [1-L] glass measure, stir together beef broth, tomato paste, soy sauce, red wine vinegar, sugar and ground clove.
  • If the broth is not already seasoned, season with salt and pepper.
  • Pour into the cooker.
  • Tuck the bay leaf and the parsley sprigs into the stew.
  • Cover slow cooker and cook on 'LOW' for 8 to 9 hours, or on 'HIGH' for 4 to 5 hours.
  • Remove and discard the parsley sprigs and the bay leaf.
  • Stir in thawed peas, cover and cook on 'HIGH' until the peas are hot, for approximately 10 to 15 minutes more.
  • Serve, onto hot plates or into shallow bowls.