Best Beef Stew Ever! — Lake Martin Wave

Hands down this is the best beef stew ever! I love to cook and love beef stew. I just happened across this one and tried it. Oh My! I think a few things make this recipe stand out are the boneless chuck roast, butternut squash and the wine sauce. I usually use stew meat but like this recipe recommended I used a nice boneless beef chuck roast and had the butcher cut it into cubes. And I can already here you complain about cutting up the butternut squash but I promise it is worth it.

This recipe and images came from eatwell101.com. Head over there and see this one and lots more.

Enjoy.

Kristy Steele

Slow Cooker Beef Stew with Butternut, Carrots and Potatoes

Slow Cooker Beef Stew — A hearty and delicious beef stew that is loaded with hearty veggies and incredible flavor! Fork-tender beef literally melts in your mouth and the red wine sauce is to die for. The perfect comforting dish on a cold Fall or Winter day!

Ingredients list for the slow cooker beef stew

3 lbs. (1.5kg) boneless beef chuck, cut to 1 inch cubes
1 cup red cooking wine
1 1/2 cup beef broth (or chicken broth)
2 tablespoons tomato paste
2 tablespoons flour
3 garlic cloves, finely chopped
1 onion, finely chopped
3 medium carrots, peeled and sliced
1 pound (450g) baby potatoes, rinsed
1/2 butternut squash, seeded, peeled and diced
1 teaspoon Italian seasoning
1 bay leaf
Salt and fresh cracked pepper
Fresh chopped parsley, for garnish (or cilantro, if you prefer)

Directions

1. Heat a large skillet over medium high heat. Salt and pepper the beef and dust with flour. Add beef to the skillet and sear on each side for 2-3 minutes. Set beef aside.

2. Add a bit of red wine to the skillet and scrape down the brown bits on the side. Allow it to simmer and reduce and slowly add beef broth and tomato paste. Whisk well and add the sauce to the slow cooker.

3. Add beef, potatoes, carrots, butternut squash, onion and garlic to the slow cooker. Season with salt, pepper, Italian seasoning and add the bay leaf. Add red wine, give a good stir, cover and cook on low until beef is fork tender for 8-10 hours or high for 6-8 hours. Garnish with fresh parley and serve immediately. Enjoy!