This recipe can be made in a slow cooker, if you prefer. Brown the meat, and cook the onions and carrots. Place them in the slow cooker and add the remaining ingredients. Cook on “low” for six to eight hours. I find the potatoes become desiccated in the slow cooker, so I’ll serve mashed potatoes on the side instead.
Beef stew
2 pounds chuck, cut in chunks
2 tablespoons cooking oil
1 medium onion, chopped
4 carrots, chopped
½ teaspoon dried thyme
¼ teaspoon freshly ground pepper
1 tablespoon brown sugar
1 tablespoon cider vinegar
A few drops of Worcestershire sauce
1 bay leaf
14-ounce can beef broth
3 to 4 medium potatoes, cut in chunks
In a large pot, sear meat in oil in small batches. Remove to a bowl or dish. Add to the pan chopped onion and the equivalent of one chopped carrot. Cook until vegetables soften, loosening brown bits from bottom of pan. Add thyme and cook for a minute or two. Return browned meat and juices to pan; sprinkle with pepper. Add brown sugar, cider vinegar, Worcestershire sauce and bay leaf. Add beef broth just to cover meat. Bring to a boil; then reduce heat and simmer for at least two hours, until meat is tender. Add potatoes and remaining carrots. Simmer for another 20 minutes or so, until potatoes and carrots are cooked through. Serves four.
