Until today, I had never tried making beef stew. After having made it, I can say that it’s just as easy (or easier) than any other soup! The only real preparation is in peeling and cutting things up. I love the smell of stew cooking all day, especially when it’s a cold and drizzly day like today.
Heat a pan on the stove as hot as it will get, and sear for 8 minutes on each side:
1 1/2 lbs. chuck roast
Remove the roast to a cutting board. Add to to pan:
2 c. water
Stir to scrape up any browned bits of meat. Pour the contents of the pan into a slow cooker. Also add the following:
the roast, cut into chunks
1 1/2 lbs. potatoes, peeled and chopped
1 onion, chopped
2 T. red wine vinegar
1/2 lb. carrots, chopped
1 T. beef bouillon powder
1/4 t. pepper
2 bay leaves
Whisk together in a small bowl and add to the slow cooker:
*1 c. grape juice (See note below.)
1/2 c. flour
Cook on high for 4-5 hours. Add additional salt and pepper to taste. Serve the beef stew with crusty bread or alone.
*Why grape juice? It’s a substitute for the red wine traditionally used in beef stew. See this article for more information. https://www.thekitchn.com/simple-nonalcoholic-substitutes-for-red-and-white-wine-tips-from-the-kitchn-184394 )
