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When you make a wonderful beef stew, it brings back warm memories of home. What makes this dish so comforting might be the tender, juicy meat or the substantial veggies. The allure of beef stew transports me to Sunday lunches spent at my grandparents’ farm. The way my grandma always found time for family no matter her schedule is reminiscent of how a slow cooker can add its calm, consistent warmth to a hectic life. I discovered this in the midst of laughing and the clinking of plates. Why would you bother to cook this stew? For the simple reason that standing in front of a hot burner all day isn’t necessary to make the ideal beef stew. The slow cooker will take care of most of the work in this dish, allowing you to attend to your other commitments.
The adaptability of beef stew as a side dish is one of its many wonderful qualities. Stew is a great source of protein and vegetables on its own, but when served over buttered noodles, it becomes a hearty, comforting dish that does more than just satisfy the hunger. The addition of a crisp salad or crusty bread to soak up the flavorful sauce transforms this supper into a comforting embrace.
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Beef Stew with Buttered Noodles in a Slow Cooker: Servings:
The recipe calls for two pounds of beef chuck, diced into one-inch pieces.
1-fourth cup of all-purpose flour-two teaspoons of olive oil-salt and pepper, freshly ground to taste
4-Sliced and peeled carrots
3 diced potatoes, 1 chopped onion, and 3 minced garlic cloves
Beef broth (4 cups), tomato paste (2 teaspoons), Worcestershire sauce (1 tablespoon)
– One bay leaf – One teaspoon of dried thyme
egg noodles, 12 oz.
3-Tbsp unsalted butter
How to Follow
Combine the flour, salt, and pepper; toss in the meat cubes until covered.
2. Heat the olive oil in a pan over medium-high heat. Put the steak in the pan and brown it all over. To prevent overcrowding the pan, you might have to work in batches.
3. Put the steak in the slow cooker. After the onions, garlic, carrots, and potatoes have softened a bit in the same pan, add them to the slow cooker.
4. Add the beef stock, being sure to scrape the bottom of the skillet to remove any browned remains. Blend in the Worcestershire sauce, tomato paste, dry thyme, and bay leaf. After the steak and veggies are slow-cooked, pour this mixture over them.
5. Button-tender beef is the result of 7-8 hours of low cooking or 4-5 hours of hot cooking.
Serve the heated beef stew over a bed of buttered noodles, ensuring sure every dish receives a large portion. 6. Cook the egg noodles according to the package instructions, drain, and then toss with butter. 7. Prepare to enjoy every mouthful!
Tips and Variations
– Feel free to add any extra vegetables, such as celery or parsnips, that you may have in your refrigerator.
A little red wine, when added to the beef broth, might make it taste much richer if you’re in the mood for it.
– A Thirty minutes before the stew is done cooking, thicken it by stirring in a spoonful of cornstarch mixed with water.
– A One way to save time in the morning is to brown the beef and sauté the vegetables the night before. Then, just toss everything in the slow cooker. Upon your return, dinner will be prepared and ready to go!
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When your day is full of nonstop activity until dinnertime rolls around, this slow cooker beef stew is more than just a recipe—it’s a lifesaver. Sending best wishes from my hectic kitchen to yours; I pray it brings you the same joy and contentment it has brought me. Savor it!