It’s been so cold lately, however perfect weather for comfort meals like this hearty beef stew. Another recipe I’ve created using delicious protein from @protein2u_canada The gravy in this is so thick and smooth, achieved by whisking some of the broth with flour and butter. Slice up some good bread, pour a glass of red and enjoy!
Extra Virgin Olive Oil
2lbs Stewing Beef
2 cups mini potatoes sliced in half
3 large carrots sliced
3 parsnips cut into 1-1/2” sticks
1 large onion diced
1 can sliced mushrooms
4 garlic cloves minced
3 cups beef stock
3 tbs balsamic vinegar
3 tbs Worcestershire sauce
3 tbs tomato paste
1 tsp onion powder
1 tsp garlic powder
1 tsp paprika
1 tbs Dijon mustard
¼ cup all purpose flour
1 tsp soften butter
1 handful fresh parsley chopped
Heat a large skillet over medium heat, add two swirls of extra virgin olive oil. Add the stewing beef, season well with S&P. Cook until browned, remove from heat.
With a slotted spoon, remove stew from skillet and add to slow cooker pot. Add all remaining ingredients, excluding the flour, butter and parsley.
Cook on High for 3hrs. Remove ½ cup of the stew broth, place in small bowl and whisk with the flour and butter. Add back to slow cooker, mix well and continue to cook for½ hour.
Ladle into bowls and add sprinkle with fresh parsley.