It seems as if I've made this beef stew forever — so long that I really have no idea where the recipe came from or if I just made it up. Alicia mentioned the other day that she couldn't find the recipe for my beef stew in any of our books, and we realized we had never written about it.
A cryin' shame! This error must be corrected immediately, and thus, today's recipe for Scrumptious Slow-Cooker Beef Stew.
When I tell you that I couldn't even find a written recipe in any of my files, I am not fibbing. This is one of those endlessly flexible stews. You don't have to use the exact same vegetables every time or measure precise amounts. (If you don't have celery, leave it out and add a few more carrots. Frozen green beans could substitute for the peas.) I love recipes like that — recipes sure to turn out delicious and slightly different every time you make them.
That said, my beef stew does have a few secret ingredients that should definitely be included. Think of them more as the flavor base: the onion-soup mix, the Worcestershire, the dry spices, tomatoes and the mushroom soup.
So this is my beef-stew secret. Alicia and I are both thrilled to have an official written copy to add to our recipe boxes. Let us know if you like it as much as we do.
Menu suggestion
Scrumptious Slow-Cooker Beef Stew
Biscuits
Fresh fruit
Scrumptious Slow-Cooker Beef Stew
Start to finish: 10 minutes preparation, plus 10 hours slow-cooking time
1 cup cubed white potatoes
1 cup (about 20) baby carrots
1 cup diced celery
8 ounces sliced fresh mushrooms
1-1/2 pounds lean beef cubes for stew (see Cook's note)
1/2 envelope (1/4 cup) dry onion-soup recipe mix (see Cook's note)
2 bay leaves
1 tablespoon Worcestershire sauce
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
1 can (14-1/2 ounces) fat-free beef broth
1 can (10-3/4 ounces) reduced-fat, reduced-sodium cream of mushroom soup
1 can (14-1/2 ounces) diced tomatoes with juice
1/2 cup frozen green peas
3 tablespoons cornstarch
Cook's notes: Most markets package beef cut for stew. If not, ask the butcher to cut a sirloin tip or chuck roast into 1-inch chunks for stew.
Lipton's Onion Soup Mix is widely available, and that's what we used here. Stash remaining mix for another stew (still in the packet) in a zipper-top bag for up to six months at room temperature.
Do not stir stew until Step 3 because potatoes and carrots will not get tender unless they're at the bottom of the pot.
Peel the potatoes, if desired, and cut into roughly 1/2-inch cubes. Place evenly in bottom of slow-cooker pot. Scatter carrots over potatoes. Cut celery into roughly 1/2-inch pieces and add to pot. Add remaining ingredients, except for peas and cornstarch, in order given. (Do not stir.)
Cover pot, and cook on low for 8 to 10 hours, or until the meat is fork-tender.
Remove lid and stir stew well.
Rinse frozen peas with warm tap water to defrost slightly and add to pot. Mix cornstarch with 3 tablespoons of water in a small jar that has a lid. Cover and shake to combine well. Add half of cornstarch mixture to stew gradually, stirring gently but well. Add remaining cornstarch as needed to reach desired consistency. Serve at once.
Yield: 6 servings
Approximate values per serving: 286 calories (25 percent from fat), 8 g fat (2 g saturated), 50mg cholesterol, 29 g protein, 24 g carbohydrates, 4 g dietary fiber, 960 mg sodium
Beverly Mills and Alicia Ross are co-authors of "Desperation Dinners!" (Workman, 1997), "Desperation Entertaining!" (Workman, 2002) and "Cheap. Fast. Good!" (Workman, 2006). Contact them at Desperation Dinners, c/o United Media, 200 Madison Ave., New York, NY 10016. Or visit the Desperation Dinners Web site at www.desperationdinners.com © Beverly Mills and Alicia Ross.