Google what is slow cooker: “A hearty and delicious stew recipe that is loaded with hearty meat, veggies and have an incredible flavour.” This slow cooker boneless beef chuck stew is perfect comfort food on a cold day as well as any day. The slow cooked beef chuck literally melts in your mouth.
“The moist heat they provide softens the connective tissue that binds the muscle fibers in the meat, helping it to fall apart more easily. And when the heat is kept low, as it is in slow cooking, the proteins in the muscle are less likely to overcook, so the meat stays moist as well as tender.”
I were in Dubai staying with her. So, I am cooking for her and family. We went shopping at the Dubai Mall and found this slow cooker on sale. I said to her let’s do slow cooker beef using Moroccan spice powder, El-Ras-Hanout powder, Worcestershire sauce along with vegetables that you got in your pantry and fridge.
I am glad that it turn out delicious melts in our mouth and the red wine added fragrant compliments with the spices. Let’s get slow cooker and stew!!!
850 g boneless beef chuck
1/8 cup all-purpose flour
1/2 Tsp salt, plus extra
1/2 Tsp ground black pepper, plus extra
1 clove garlic, minced
2-3 bay leaves (OPT)
1 Tsp paprika
1 Tsp Moroccan spice powder
1 Tsp el-ras – hanout powder
2 – 4 Tbs Worcestershire sauce
1 onion, chopped
2 c beef stock
1 c red wine, divide
3 potatoes, cut into bite size
4 carrots, cut into bite size
4 medium tomatoes, cut into wedges
1 sweet potato, cut into bite size
1 can chick peas, drained
Place meat in a plastic bag. In a small bowl mix together flour, salt, and pepper; pour over meat, and shaking bag around and mix to coat meat. Add beef to the skillet and sear on each side until dark brown. Remove and set beef aside. Add a bit of red wine about 1/8 c to the skillet and scrape down the brown bits on the side. Allow it to simmer and reduce.
Meantime add garlic, bay leaf, paprika, Moroccan powder, el-ras – hanout, Worcestershire sauce, onion, beef stock and the remaining wine in the slow cooker. Mix them well. Then Add beef, potatoes, carrots, sweet potatoes to the slow cooker. Season with salt, pepper. Stir every 2 hours so that the vegetables and meat are cooked through.
Cover, and cook on High setting for 6 to 8 hours. About 15 minutes before finish cooking for 8 hours add in chick peas. Stir to mix the chick peas. Serve with garlic bread or toast bread or just eat on its own. Enjoy!!!!
Note: You don’t need to brown the meat if you don’t have time. I would recommend it for added flavour. Red wine gives the slow cooker stew beef a better depth of flavour. However, you can omit it if you prefer. You can serve stew with rice or pasta. You can use other spices, tomato paste, Italian seasoning or any other herbs.
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