Highland Beef Stew

Last week my family enjoyed a delicious beef stew, recipe courtesy of Amy at Little Spoon Farm! This recipe was a HUGE hit and will definitely be included in our future recipe rotation. While many think of the stew meat as the ‘leftover’ when you purchase bulk beef, it is one of my favorite cuts to use because it is so versatile and delicious!

2 T. olive oil
1.5 lbs. stew meat (cut into 1 inch pieces)
1/2 t. salt
1/2 t. black pepper
2 lbs. potatoes (peeled and cut into 1 inch pieces)
8 medium carrots (peeled and cut into 1 inch pieces…or we used baby carrots)
1 medium onion (diced)
2 cloves garlic (minced)
4 cups beef broth
1/4 cup Worcestershire sauce
3 T. tomato paste
1 t. chopped fresh rosemary
1 t. fresh thyme leaves
2 bay leaves
3 T. cornstarch

The recipe instructions are to make in an instant pot, but we cooked the stew in the crock pot. I’ll include my crock pot modified version here.
1. Sear the meat in olive oil.
2. Add a cup of beef broth and deglaze the bottom of the pan. Stir in remaining beef broth and tomato paste, then dup entire contents of the pan into the crock pot.
3. Add all remaining ingredients except the corn starch and stir.
4. Cook on low for 7-8 hours.
5. Remove a cup of liquid and let cool slightly. Whisk in the cornstarch until smooth, then pour back into the crock pot. Stir to thicken.
6. Enjoy!

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