Receta Slow Cooker Beef and Vegetable Stew
Slow Cooker Beef Vegetable Stew Total time: 8 hours Ingredients: 14oz (420gr) beef, suitable for braising or stewing, cut into 1 1/2 inch pieces 3 small red onions, quartered 2 medium carrots, cut into 1 inch pieces 1 rib celery, cut into 1 inch pieces 2 medium potatoes. cut into eighths 8oz (240gr) butternut squash, cut into pieces about the same size as the potatoes 2 tbs flour 1 tsp paprika, smoked 1 tbs olive oil 1/2 cup (4oz, 120ml) dry sherry 1/2 cup (4oz, 120ml) beef stock 1 tbs Dijon-style mustard 1 tsp dried parsley 1 tsp dried marjoram 2 tbs cornstarch dissolved in 3 tbs water, optional Instructions: Mix flour and paprika in a small food bag. Add beef and toss to coat. Heat oil in large skillet over medium-high heat. Add beef and brown well on all sides. Remove and put into the slow cooker Add onions to skillet and sauté 1 – 2 minutes. Add any remaining flour from food bag and cook briefly, stirring. Add sherry and stir briefly. Remove from heat. Put carrots, potatoes, celery and butternut squash on top of beef. Pour sherry / onions over the top. Combine stock, herbs,mustard and add to slow cooker. Cover and cook on low heat for 7 1/2 hours. If you prefer a thicker gravy, add the cornstarch for the last 15 minutes and turn the slow cooker to high.