Crockpot Beef Stew · i am a food blog

It is almost the stew season: the best time to recover to a bowl with a super hearty, super heated crockpot cattle beef pot!

Beef pot has to be one of the most cozy and calming things to do and eat. Who loves delicate, juicy little nubbins of beef and perfectly cooked potatoes, carrots and onions, all of which are sniffed into a rich and aromatic sauce? Combine a bowl with a loaf crispy hot bread and you have my idea of ​​heaven.

In the heart, beef pottery ingredients are very simple: aroma, beef, vegetables, stock. Everyone knows and loves beef pot, but this beef pot is particularly good. It is a view of my favorite stew ever, Vietnamese Bo Kho, a super -taste richer and hearty stew.

Are you a crockpot lover? Perhaps you grew up with a crockpot that gushes happily on the worktop, or maybe you are a recent crockpot conversion. In any case, I am pretty sure that crockpots were made for beef pot. You could have called you beef pots just as well, are I right?

How to do crockpot Beef pot

1. Season your beef generously and throw in some flour. The flour helps the stew body so that it ends the right amount of thickness between a sauce and a sauce.
2. Add all ingredients to the Crockpot: The flour meat, the onions, carrots, potatoes, tomato paste, beef broth and a few secret ingredients that I will later go through in this post.
3. Turn on the Crockpot and go after your life. Ten to twelve hours later, your stew is perfectly cooked and ready to eat!

How long should you cook beef pot in the crockpot?

• 10-12 hours to low
  
• 4-6 hours high

There is a bit of wobbly space for the preference. If you like your vegetables, you will probably want 10 hours. If you want vegetables you can squeeze, you want 12.

Beef pot Ingredients

Bo KHO has all her usual beef -intolerate -suspect: beef, onions, carrots and potatoes, but the spice is where the fun happens. Lemongrass adds a zipped undertone and a star anise, fennel and cinnamon, which adds warmth. It’s so good. If you are looking for something super -naughty but different, this is the beef pot for you.

The best cut for beef pot

The secret for really good stews is not to buy these pre -cut pieces from Stewing -beef. Too often these pieces have no collagen, no connective tissue, no fat and no taste. Yes, they are super comfortable and I often bought them, but I learned from my mistakes. Now I like to buy whole cuts and cut them myself.

For stews, you want beef pieces that have a lot of collagen and fat because good marble meat is the key to stew that are rich, tender and juicy. If you cook low and slowly, these pieces turn these pieces into the melt in the mouth delicacies.

Best cuts for stew

• Feed – This is probably the most common beef for stew and the best choice when I look for a little relatively cheap that has a lot of taste, fat and connective tissue.
• short rib – We rise in the price, which means that we rise in taste. Short ribs are deeply strong and well marbled. Bonus: Short rib is usually made to beautiful decent, even cubes if you deal with something like that.
  Fat brisket – Brisket is a great beef for stew, especially the feter’s side of the
• Brisket – don’t make a lean breast. It has a huge taste of beef and a lot of fat. Brisket is cheaper than short ribs, but more than chuck. However, it is a touch fiber because the muscles run through the muscles.
• Cross -Cut -Riebs -Shanks – These guys do this with which they do Osso Buco and they have the bonus of having a bone in them, which gives bone marrow meat. You have to pull the meat off the bones and you need longer to cook, but they are delicious.

Do you really have to beef for stew brown?

This crockpot cattle stew has no browning. That’s right, it is a No Browning Crockpot cowhide pot. I am a big fan of brown meat – it gives so much taste. But sometimes they just want to throw everything into a pot, adjust it and forget it. This is really one of these super simple recipes when you don’t have to brown the beef. If you want to take the additional step, you can of course walk your stew over the top.

To compensate for the lack of browning, we will increase the flavors by adding a few Umami forward ingredients:

• Tomato – This has the advantage that you thicken your stew a little and also adds a nice round of sweet note.
• Soy sauce – Soy sauce helps to emphasize the preference for this beef pot.
• Fish sauce – Fish sauce is the secret ingredient that adds a large amount of Umami! If you don’t have any, you can replace Worcestershire -sauce in this case, which is actually a fermented fish sauce!
• Lemon grass – Cut a stem made of lemon grass in 4 inches and form it lightly. It will give the sauce of this stew brightness and so much taste.
  Star anania, fennel, clove, cinnamon, laurel leaf – these are some warming spices that are optionally but fully recommended. They add under tones of heat, pepper and sweetness.

Which pot?

We have that Croupation Crockwhich contains 2.5 liters. It’s so cute and perfect for this recipe, but A normal large 7 -Quart -Crockpot will also work.

Instant -Topf -Rie’s meat -stew

Can you make this stew in an instant pot if you don’t have a crockpot? Yes! You can just use that Slow stove low Mode and follow this recipe exactly the same, but you can even put pressure on pressure cooking and it tastes just as good!

To make this crockpot cattle male pot in the Instant pot, add all the ingredients minus the carrot advertising potatoes and cook it on the height for 35 minutes. Quick release, then add the potatoes and carrots and cook for 7 minutes at high pressure. Fast publication, stir and enjoy! Click here to create more incoming instructions for the production of immediate pot.

Serving what is to be served with beef pot

We like our beef pot with a bread crispy bread, but here are also some other suggestions:

• Creamy potato puree because beef pot with additional potatoes is particularly good
• Fluffy rice – you didn’t live if you didn’t have a beef pot with rice!
• Homemade pasta – you went the simple route with crockpot cattle meat pot. Why not make fresh pasta and draw exaggerated?
• Garlic bread – just in case you are a garlic bread as I am

I hope you try this crockpot cowhy. It fills your house with amazing smells and fills them with taste. May be a beef pot in your future!

Xoxo Steph