Beef Stew in Our Proofing Box

This recipe is based on our recipe that's Beef Stew in a slow cooker. This is specific to our proofing box that can be a slow cooker with your own pans. One less appliance to keep track of!

 NOTES 

1. Add tender vegetables like frozen peas only for the last hour (if cooking entirely on low) or last half hour (if hybrid cooking with the proofing box method plus oven). 

2. Makes 2-4 servings. Stew can also be served over rice, noodles, or mashed potatoes. 

INGREDIENTS 

1 lb of beef stew meat in 1-inch pieces and patted dry 

1/8-1/4 cup all purpose flour 

approx 1 Tbl salt

approx 1/4 tsp ground pepper

1/2 cup beef broth made with Better Than Bouillon

1/2 cup red wine  

2-3 medium carrots, peeled and sliced into 1/4" disks or chunks  2-3 medium 

1/2 medium onion or 1 small one, chopped 

1 stalk celery, chopped 

3-4 sprigs fresh thyme 

1 bay leaf

2 tsps Worcestershire sauce 

2 Tbs tomato paste 

1/2 tsp paprika  

1 clove garlic, minced 

1 bay leaf

1 Tbl mushroom powder 

(optional) 1/2 cup frozen peas or green beans  

Vegetable oil 

PREPARATION 

1. Season the beef with the salt and pepper on all sides. Refrigerate while you prep the vegetables and other ingredients to let the beef marinate. 

2. Prep vegetables and measure out all the other ingredients.

3. In a measuring cup, combine the broth, red wine, and Worcestershire sauce; set aside. 

4. In a medium bowl, add carrots, onion, celery, tomato paste, paprika, mushroom powder, garlic, and bay leaf; stir to combine. Set aside. 

5. Put the beef in a bowl, pour about half of the flour over beef, and toss with hands to be sure to cover the beef very well. Add more flour as needed. Set aside.

6. On medium high, heat oil (about 2-3 Tbl) in a dutch oven like our Le Creuset pan until shimmering, then add a portion of the beef to sear it on all sides, letting each side get brown. It's okay if the pieces are still very rare. When one portion is done, place in bowl, add more beef to dutch oven--and more oil if needed--and repeat until all beef is done.

7. Deglaze the pan with about 1/3 to 1/2 of the broth and wine mixture, scraping up all the fond. Remove pan from heat.

8. Add the seared beef, remaining liquid, and prepped veggie bowl to the pan and mix well. 

9. Place the pan in the proofing box, set to slow cooker, and cook for 7-8 hours. If you do not have that much time, you can cook it for 6 to 6 1/2 hours, and finish it in an oven at 325 for half the remaining time, about 1 to 1.5 hours until beef is tender.

10. Add any frozen veggies after it's done and let sit about 5 minutes. (Veggies may reduce the overall beef flavor.) Season to taste with salt and pepper.

11. Serve over mashed potatoes, rice, or noodles.