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Prep Time20min
Total9hr20min
Servings6
Ingredients11
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Ingredients
1
tablespoon vegetable oil
1 1/2
lb beef stew meat, cut into bite-size pieces if needed
4
medium carrots, cut into 1/2-inch slices (2 cups)
3
medium red potatoes, peeled, cut into 1/2-inch cubes (3 cups)
1
large onion, cut into 1-inch pieces (1 1/2 cups)
1
medium stalk celery, cut into 1-inch pieces (1 cup)
3
cups vegetable juice
3
tablespoons quick-cooking tapioca
1
tablespoon beef bouillon granules
2
teaspoons Worcestershire sauce
1/4
teaspoon pepper
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Instructions
Step
1
In 12-inch skillet or Dutch oven, heat oil over medium-high heat. Add beef; cook 4 to 6 minutes, stirring frequently, until browned on all sides.
Step
2
Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix browned beef and remaining ingredients.
Step
3
Cover; cook on Low heat setting 9 to 10 hours.
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Because tapioca is one of the few thickeners that does not break down during long, slow cooking, it can be added at the beginning of the cooking time. Thickeners such as flour and cornstarch are best added at the end of the cooking time.
Choose the right beef for stew—you may be able to buy already cut up stew meat in the meat department or buy a chuck roast, that has a good ratio of fat and collagen marbled through the meat. Chuck will hold up to the long, moist braising, only getting more tender, and is inexpensive.
Don’t skip the step to really brown the chunks of beef before spooning them into the slow cooker. The browning adds a wonderful depth of flavor and appealing color to the meat; the high heat used to sear also caramelizes the surface of the meat and is worth the extra time.
Add a handful of chopped parsley or grated lemon peel to finish your dish, both are fresh matches to the deep richness of the stew.
To freeze this stew, pour into freezer containers, leaving 1/2 to 1-inch headspace (because stews expand as they freeze) and store for up to 6 months.
To store this stew for later, refrigerate in a shallow container so it cools rapidly. Once completely cooled, cover tightly and refrigerate for up to 3 days.
Want to take your slow-cooker meal to an outing? Simply wrap the slow-cooker in a towel or newspaper to keep it warm. Attach rubber bands around the handles to secure it for travel.
Consider stirring in other old-fashioned root vegetables like chunks of turnip, parsnip, or rutabaga
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