Richly comforting and freshly flavorful, this harvest beef stew recipe makes a perfectly satisfying autumn meal.
Note: the original version of this recipe appeared in the October 8, 2020 edition of The Salem News.
- 1 tablespoon of olive oil
- 1 ½ pounds of beef for the stew
- 1 quart of undrained canned or stewed tomatoes
- 6 carrots that have been cut into 1-inch pieces
- 3 chopped celery stalks (about 1 cup)
- 1 medium sliced onion
- 1 cup of apple juice
- 2 tablepoons of dried parsley flakes
- 1 tablespoon of dried basil
- 2 teaspoons of salt
- 1 minced garlic clove
- ½ teaspoon of black pepper
- 2 bay leaves
- ¼ cup of all-purpose flour
- ½ cup of warm water
- Heat the olive oil in a large skillet over heat that’s been turned to medium.
- Place the meat into the skillet and brown it on all sides, draining any excess fat.
- Place the browned meat and all ingredients except for the all-purpose flour and the water into a slow cooker, and mix them well.
- Cover the mixture and cook it on high for about 6 ½ hours.
- At the end of the cooking process, combine the flour and the warm water in a small bowl, thoroughly stirring until all lumps have disappeared.
- Add this mixture to the one in the crock pot, and it to cook with it for the last 10-20 minutes, until the sauce thickens.
- Remove the bay leaves from the stew, then serve.
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