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There's nothing very like getting back home to the consoling smell of a good hamburger stew, gradually stewing in your simmering pot. This recipe takes every one of the exemplary kinds of a conventional meat stew and changes them into a helpful and heavenly sluggish cooker feast. With delicate lumps of meat, a variety of vegetables, and a rich stock, this stew is the ideal method for heating up on a cold night.
Ingredients:
2 pounds beef stew meat, cubed
4 carrots, peeled and sliced
3 potatoes, peeled and cubed
1 onion, chopped
2 cloves garlic, minced
3 cups beef broth
1 cup red wine (optional)
2 tablespoons tomato paste
1 teaspoon thyme
1 teaspoon rosemary
Salt and pepper to taste
1/4 cup all-purpose flour (for thickening)
Instructions:
In a bowl, toss the beef cubes with salt, pepper, and flour to coat.
Place the coated beef, carrots, potatoes, onion, and garlic in the crock pot.
In a separate bowl, whisk together the beef broth, red wine (if using), tomato paste, thyme, and rosemary.
Pour the broth mixture over the ingredients in the crock pot.
Cover and cook on low for 7-8 hours or until the beef is tender and the flavors have melded together.
Before serving, taste and adjust the seasoning if needed.
Serve the beef stew hot, garnished with fresh parsley.
