Red Potato Beef Stew Recipe
It never fails… ever December things get crazy chaotic and I just about have a panic attack on a daily basis. I’m not sure if you know this, but it tends to be the busiest month for bloggers and the amount of work that you can commit yourself to planning for the slowest time for bloggers, the very next month, can sometimes get us into tight spots.
This year I decided that I just wasn’t having any of this business. I’ve turned down so much work this December and I’m pleased that other opportunities that have been smarter choices have opened up in the place of the bazillion jobs I’d normally take and stress to complete.
That being said, I have still stretched myself too thin and, while it’s been a sedate December versus even last year, I still find myself in panic mode when it comes time to step away from the computer to take care of necessary life functions, like eating.
Rob was cooking a lot and I was super thankful for that but after our third curry in only 4 days I decided I needed to have him step away from the spice rack. So when I placed my order for groceries online, like I do, in my frenzy of I MUST QUICKLY GET THIS DONE BECAUSE I HAVE NO FREAKING TIME WHATSOEVER FOR IT, totally ridiculous panic I ordered the wrong thing several times. And so I went to prepare my go to crock pot beef stew I didn’t have the necessary ingredients. Because dinner needed to be made, and I couldn’t stand the thought of another curry :), I made do with what I had. In the end I made a stew that Rob hailed as “the best ever” and, I must say, it wound up being better than my usual recipe. And so I’m sharing it today and I hope that you enjoy it as much as me!
RED POTATO BEEF STEW RECIPE
This recipe was invented out of a need to get supper on the table and to use ingredients we already had on hand. Though the method might be a bit strange, the yielding result is an amazingly flavorful stew you can have on the table in 2 hours.
- 2 pounds of lean stew meant
- 2 tablespoons of olive oil
- 5-10 bay leaves (mine were super weak this go ’round so I used a TON)
- 3 cloves of garlic, minced
- 32 ounces of beef stock
- 1 large onion, chopped
- 4 stalks of celer, chopped
- 12-15 supper petite red potatoes (often sold for boils)
- 1 cup of carrots, sliced
- 1 cup of water
- 1 tablespoon of Better than Boullion, beef
- 1/2 cup of burgundy
- 2 tablespoons of corn starch
- In a Dutch oven brown beef in olive oil.
- Add garlic, 1/2 of your chopped onion, bay leaves and all of your beef stock.
- Allow to come to a boil, reduce to a simmer and allow to cook for a full hour while covered.
- Add your potatoes, the other half of your onion, water and Betterthan Boullion and bring the heat up to medium and cook for 30 minutes.
- Add carrots and cook an additional 20 minutes or until the potatoes are fork tender.
- In a small amount of water, stir your corn starch to make a slurry. Add to your stew and allow to cook and thicken for 10-15 minutes.
- Serve hot with crackers or crusty bread.