Fall Harvest Stew This is a rich, comforting stew that incorporates the unique flavors of fall vegetables and spices with tender beef. It is a wonderful dish that is sure to keep your family and friends warm and satisfied on a cool, crisp day. Time on High: 0 Time on Low: 8 hours Servings: 8 Prep time: 40 Ingredients: 2 1/2 lbs. beef stew meat, well trimmed and cut into 2-inch cubes 3 1/2 tbsp. all purpose flour 2 tbsp. olive oil 1 tbsp. butter 2 bay leaves 1 large yellow onion 1 head of garlic, peeled and chopped fine 1/2 tbsp. fresh thyme, chopped 1 tbsp. fresh rosemary, chopped 1/2 cup beef stock 1-12oz can/ bottle of stout beer 1 lb. carrots, peeled and cut into 2-inch pieces 4 turnips, peeled and cut into 1-inch chunks 1 buttercup squash, seeded, peeled, and cut into 2-inch chunks 1/4 tsp. apple pie spice 1/8 tsp. white pepper 1 tsp. black pepper 1 1/2 tsp. sea salt Directions: 1. Place beef cubes into a large bowl with the flour and toss until well coated. 2. Heat the olive oil and butter in a large sauté pan over medium-high heat and place the beef in the pan, searing the cubes on all sides. Place the seared beef cubes into the crock pot. 3. Return the pan to the stove and add the bay leaves, onions, garlic, thyme and rosemary. Sauté until the onions are beginning to soften and golden. Pour the mixture into the crock pot layering them over the beef. 4. Return the pan to the stove once more. Pour in half the beef stock and deglaze the pan. Pour the mixture into the crock pot over the contents along with half of the beer. Discard sauté pan. 5. Toss together carrots, turnips, and buttercup squash. Pour into the crock pot. 6. Sprinkle the vegetables with the apple pie spice, white pepper, black pepper and sea salt. Pour remaining beef stock and stout beer over the vegetables. 7. Cover and set the crock pot on low for 8 hours. Enjoy!
Posted on: Wed, 22 Oct 2014 17:25:25 +0000
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