Beef Stew

Totally Worth it secret #1: SEASON the beef.

I typically cut the cubes of beef from the butcher in half, salt and pepper generously.

Totally Worth it secret #2: BROWN the beef.

In a large Dutch oven, over high heat, add the two Tbsp. of oil. Heat to almost smoking. Add the beef cubes and cook off the moisture. You'll get crack and sizzle, and then the water comes out, and finally, you will cook off the moisture, and the pan will start to darken. At this point stir the beef regularly. You are looking to put a good brown crust on the meat. Even darker, almost black edges are acceptable. We want to BROWN this meat. I keep it at high heat until the browning is done.

Turn the heat down to medium-high, you should have a bit of fat and really brown meat in your pot. Add the diced onions stirring constantly until the onions start to go translucent and maybe even brown a bit. About 3-4 minutes. Stir in the garlic, stirring until fragrant. Add 1 qt. Beef stock and deglaze that pan make sure you get all the flavor off the bottom and sides. Your meat will even lose some of that brown color. It is ALL flavor.

Totally worth it secret #3 - The tendering of the beef.

Dump the contents of your dutch oven into your slow cooker. You will cook it on high for 5-6 hours. This is the tender beef part. Add the bay leaves sub-totally worth secret 3.1 – Always use bay leaves in any kind of stock or gravy.

I added another full quart of stock at this point. While the crock pot is tenderizing your beef and making that luscious stock.

Totally worth it secret #4 - You will roux the day.

In a small saucepan put your heat on medium and add the butter to the pan. Cook until the butter has browned lightly (like you're going to serve seafood) light brown if you can manage but it doesn't really matter. If it goes black though, start over. Remove the browned butter from the heat and add the 5 Tbsp. flour. It should mix into the fat and leave a semi-paste crumbly mixture. Set aside to cool. Using a roux will guarantee there are no lumps in your stew from flour or starch when thickening. Flour also adds body to your stew.

About 1.5 hours before dinner add the carrots and potatoes. Cook until tender. When they are cooked stir in the roux from earlier. Start with about half of it and stir well. You may see some pieces initially but it will melt and smooth out into the stew. If not heavy enough add another half of what you have. Adding all if you need it heavier. Depends on how much starch the potatoes add to the stew. Pick out the bay leaves and serve!!!