Beef Stew in the Slow Cooker

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.

beef stew

*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 )

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