Beef Stew
- Carbohydrate 7.84952035941727 g
- Cholesterol 72.12118683 mg
- Fat 12.6702685011917 g
- Fiber 1.80880462581427 g
- Protein 32.5657465173934 g
- Saturated Fat 3.42188839458348 g
- Serving Size 1 1 Serving (258g)
- Sodium 235.887162044861 mg
- Sugar 6.040715733603 g
- Trans Fat 1.48905286201779 g
- Calories 272 calories
Step-by-step
- Heat a large skillet, then add 2 tablespoons olive oil. Add onion and garlic and cook for 3-4 minutes or until are tender.
- Dredge the meat in the flour mixture and and brown quickly on all sides.
- Add the above combination in slow cooker, and all the rest of ingredients. Add a little bit of extra salt. I cook 4.5 hours at max.
- Serve with Mash Potatoes and Cucumber Salad. I'll do this again.
Ingredient quantities do not reveal the critical role of surface dehydration during the searing phase. Raw cubes of chuck or stew meat carry surface moisture that inhibits the Maillard reaction. Patting the meat completely dry with paper towels before dredging allows the exterior proteins to transform and brown rapidly at 300 degrees Fahrenheit without steaming in the pan.
Starch deployment requires careful balancing when transitioning from a skillet to a slow cooker vessel. The flour clinging to the seared meat acts as a thickening agent for the beef broth, but extended cooking requires monitoring to prevent scorching at the edges. Cooking on the maximum setting for four and a half hours reaches a gentle simmer that softens tough collagen into gelatin without completely disintegrating the root vegetables.
Serving this hearty preparation demands structural contrast on the plate. Mashed potatoes provide a starchy, absorbent base that captures the rich liquids released during the long simmer, while a crisp cucumber salad introduces high acidity and water content to cut through the dense fat profile of the beef. Acidity resets the palate between bites of rich protein.
Dietary adjustments remain straightforward for this formulation. Swapping the standard beef broth for a rich mushroom stock maintains deep umami flavors while eliminating red meat entirely if dietary preferences shift.
