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Beef Stew

Beef stew and fresh bread.

Beef stew and fresh bread.

I’m not a big fan of most stews, but it’s an often requested menu item in my house. A good beef stew has large pieces of vegetables and meat and the liquid should be heavy and almost gravy like. If you know how, it’s very easy to make a great stew.

Ingredients for 6 servings

1 lb beef for stew

1/2 cup flour

salt and pepper to taste

1 large potato – cut in large chunks

2 carrots – sliced

5 cups vegetable stock or beef broth – divided

Combine the flour, slat and pepper in a bowl and dredge your pieces of stew meat. You want each piece to be lightly covered. Save your flour mixture after you dredge the meat. Next, place your pieces of stew meat in the pot of your rice cooker and set it to high heat. You don’t need to add any butter or oil because there should be enough fat in the meat, even lean meat, to put a good sear on it. You don’t need to cook it through, just put a crisp sear on the outside.

Searing the stew meat.

Searing the stew meat.

Now add the vegetables and 4 cups of the stock or broth and bring it to a boil. While the stew is cooking, mix the last cup of stock or broth with the remaining flour. It’s important that the liquid be cold when you mix it with the flour or the flour will clump up and not dissolve into the stew later. When the flour has completely dissolved and the liquid is smooth, we call this a slurry, stir it into the boiling stew.

Adding the slurry to the stew.

Adding the slurry to the stew.

All of the liquid in the pot should quickly thicken up to a gravy consistency and now you’re done. So much better than canned stews!

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