Fall is officially here, and I don’t know about you – but this is the start of soup & stew season for me. And, what’s better than a big, hearty bowl full of beef stew.
And, this ain’t just any beef stew. Not trying to toot my own horn or anything (or maybe I am), but I make a mean beef stew – and I hereby deem it the best ever.
Emeril Lagasse, eat your heart out – BAM!
See all those colors? You can almost inhale the richness of the stew just by looking at the photo. Seriously, ya’ll. It’s amazing. Addictive, and amazing. Once you make it, you won’t be able to go back to any other recipe.
I use beef demi-glace in this recipe, which you can find online here if you aren’t sure if your local store has it. The demi glace adds so much flavor to the stew; one that your traditional beef broth or stock really can’t beat. However; if you don’t want to buy demi-glace and don’t have any on hand – you can substitute some Swanson Flavor Boost (located with the broths & stocks in the grocery store).
It starts off with a nice coating of flour & seasoning salt on the stew meat & then it gets seared off in a pan before getting placed in the slowcooker. The onions are also added to the skillet, and then the whole thing is deglazed with some of the liquid in the recipe. Afterwards, it cooks all day on low in your slowcooker…and fills your whole house with some pretty amazing smells.
Which reminds me – when making this stew, please lock your doors. Deadbolt them too. Your neighbors may just burst right in and try stealing your stew. If you don’t follow my advice & leave your doors unlocked – don’t blame me when you fall victim to stew-lifting.
You single gals out there. Looking for a husband? This stew is your secret weapon. So, make you a big ol’ pot of it & start shopping for that wedding gown.
Oops. Sorry. There’s a computer screen there. You may want to go get an ice pack for that…
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