How to make Homemade Beef Stew

beef

🥗Healthier: lean cuts of beef

💰Cheaper: pork

Pork is often less expensive and can be a leaner option.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: white potatoes

Sweet potatoes are more nutritious.

Wash hands before starting.

Remove the beef roast from the package and rinse it under cold water in a strainer.

Cut the roast into thick strips, then cut those strips into cubes.

Season the beef cubes with 1/2 teaspoon of Tony Chachere's seasoning, 1/2 teaspoon of Chef Paul Prudhomme's Poultry Magic, and 1/2 teaspoon of Chef Paul Prudhomme's Seafood Magic.

Add 1 to 2 tablespoons of Worcestershire sauce to the beef and mix well.

Cover the seasoned beef and refrigerate it.

Chop one yellow onion and one bell pepper (removing the core).

Rinse and chop celery, then chop garlic after removing the skin.

Pull leaves off fresh thyme stems and chop finely, about 1 tablespoon.

Rinse and chop carrots into thick slices, then cut those slices in half to create quarters.

Peel the russet potatoes, rinse them, and cut them into quarter slices.

Prepare a bowl with cold water and add 1/2 teaspoon of vinegar to prevent potatoes from browning, then add the potatoes to the bowl.

In a large pan over medium-high heat, add 1/2 cup of vegetable oil and heat for 2 to 3 minutes.

Add 1/2 cup of flour to the hot oil and stir continuously to make a roux, aiming for a dark brown color.

Cook the roux for about 15 to 20 minutes, stirring constantly to prevent burning.

Once the roux reaches a dark brown color, turn off the heat and continue stirring for an additional 4 to 5 minutes, then set aside to cool.

In a separate bowl, mix 4 cups of hot water with 2 tablespoons of beef base, dissolving each tablespoon completely before adding the next.

In a slow cooker, add the prepared beef, chopped vegetables, and the roux, then pour in the beef stock mixture.

Cook the beef stew in the slow cooker for about 8 to 9 hours.

Cooking Techniques

Equipment Needed

Spice Level: