Kyle's Favorite Beef Stew Recipe
This recipe for the slow cooker results in a delicious and hearty beef stew.
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The house smelled HEAVENLY while this was cooking. I did things a little differently -- one of my older friends (I'm in college) suggested I marinade the cubed beef stew meat before hand, so I mixed some of the wine with some onion soup mix and then put the meat in it to marinade over night. I also just made this with 2 pounds of meat because I didn't have a 5qt crockpot so I figured reducing to 7 servings would be good. Also, I couldn't find any of the appropriate wine, and my friend suggested caubernet sauvignon so I used some of that! I also added celery. Upon eating it, I discovered that the recipe was a little bit too sweet for me, which might have been the caubernet -- I'm not certain -- but other than that this was delicious. Next time I'll try it with the real wine and try to figure out how to not make it so sweet!
Neither my hubs or I cared for this at all (sorry!). Admittedly, I was quite surprised that this tasted NOTHING like IAMROSIE's slow cooker beef stew (which I LOVE!!!). Other than the addition of W sauce, garlic and mushrooms, a few subtle measurement differences and a slightly varied cook time, the two recipes are pretty much identical. IAMROSIE's stew is anything BUT bland, but this one left much to be desired. Another issue I couldn't get past was a textural one. Cooking on high the first hour and then on low for another 8 hours practically nuked my stew. :( My meat literally shredded (I prefer chunks of meat in my stew) and my veggies were REALLY soft. I think an hour on high and 6 hours on low would have been MORE than sufficient - and I'm regretting that I didn't error on the shorter end of the suggested cooking timeframe. NOTE #1: Unless you like LARGE chunks of onion in your stew, roughly chop them. Keep in mind that you'll likely want to cut back by HALF if you do so (unless you want to taste onion i
I made this two weeks ago and it is awesome! If you would rather not use the burgundy wine, I looked up substitutions and you can use red wine vinegar instead, which is what I did. Also, it does indeed make a lot, so you want to make sure your crock pot can hold every bit of 5 quarts. Mine is a 5.5 quart which allowed me plenty of room. I followed the recipe as is, except I used 2 onions instead of three, and I used sliced fresh mushrooms instead of the button ones. Gooood Stuff!!!
Absolutely delicious! I can see why this is "Kyle's Favorite" as this has definitely become a favorite in our house! I did however modify it a little to cut down on the number of steps. I added a little of garlic and onion powders along to the flour mixture and added the Worcestershire right to the crock pot. I also used whole baby carrots and whole baby red potatoes. I didn't bother with the boiling water, but rather added the onion soup mix right to the crock pot with beef broth. I also quartered a large vidalia onion, used portabella mushrooms, and added all that with the garlic and burgundy wine right to the crock pot along with a couple of bay leaves and let go for 8 hours on low. It smelled wonderful and thickened up nicely with the cornstarch mixture. It was wonderful with a side of french bread and a nice glass of wine!
i halved the recipe and it made plenty! (the full recipe would be a tight squeeze in my crockpot.) i did do 2 c of beef broth (instead of water) and 1 packet of onion soup mix. and still did 1/2 c of wine. delicious! i cooked it high heat for 2 hours and low heat for 6 hours. everything was soft and well cooked. i made the potato chunks slightly bigger than i chunk for mashed potatoes... so maybe 1.5" cubed.
My husband absolutely loved this recipe. I left out the mushrooms because I didn't have any. I added the wine to the skillet to pick up drippings then added to the slow cooker. I think I may add more garlic next time; I felt it was missing a little something.