Fabulous Freelancer Foodie Recipe: Harvest Beef Stew

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.

Ingredients:

  • 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

Directions:

  1. Heat the olive oil in a large skillet over heat that’s been turned to medium.
  2. Place the meat into the skillet and brown it on all sides, draining any excess fat.
  3. Place the browned meat and all ingredients except for the all-purpose flour and the water into a slow cooker, and mix them well.
  4. Cover the mixture and cook it on high for about 6 ½ hours.
  5. 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.
  6. 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.
  7. Remove the bay leaves from the stew, then serve.

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