Crock-Pot:
Add beef stew cubes, seasonings, wine (if using) and stock or water to crock-pot and cook on high for 3-5 hours, or low for 8-10 hours – taste and adjust seasonings. Veggies can be added at the beginning of cooking if you like them very soft, or at the last 1/4-1/2 of cooking time if you like them more textured. Skim fats and serve.
Dutch Oven:
Add stew cubes, seasoning wine (if using) and stock or water to Dutch Oven, cover and cook at a low simmer until tender – about 3-5 hours, depending on personal taste – taste and adjust seasonings. Add veggies after about 2-3 hours. Skim fats and serve.
Roasting Pan:
Add stew cubes, seasoning, wine (if using) and stock or water to pan, cover and cook in the center of a 300 degree oven until tender – about 4-6 hours, depending on personal taste. Add veggies after about 3-4 hours – taste and adjust seasonings. Skim fats and serve.
Chef’s Notes:
Dutch Oven or Roasting Pan: For richer flavor; toss stew cubes in flour (optional) and brown both sides with a little oil on the stovetop, remove cubes, add wine and deglaze pan, stirring with a wooden spoon to dissolve brown bits and cooking until wine is almost gone. Add back cubes, add seasoning and stock and continue with recipe.
Notes: If a thicker jus is desired: Remove ½ cup of the juices, cool, whisk in cornstarch and slowly stir back into the pot – simmering until thickened. Allow about ½ TBS cornstarch per cup of liquid.
* Tony’s Steak and Roast Seasoning is another great choice, though less will be needed.
