Serves 8-10                                      Laid Back Beef Stew

This recipe is one that I prepare when I am going to be busy and away from home and want something great to eat when I return. Normally I will start a loaf of bread in the bread maker, so homemade bread will be ready to go along with this feast. I use organic vegetable broth that compliments the stew. Fresh herbs are suggested and growing a little herb garden in the kitchen is easy. No salt is used in the preparation of this recipe (except for ingredients with salt added) allow guests to salt to taste.  Slow and mellow cooking is used for this recipe. Recently I used a 3 lb chuck roast and there was beef in every bite, however a 1 ½ to 2 lb chuck roast would work well. My crock pot is a 5 quart Rival programmable and a 10- hour setting was used. If you have a larger or smaller crock pot you will need to make adjustments accordingly. The setting was on low and exceeded the 10 hours. Organic ingredients are used in the making of this recipe, but depending upon availability can be modified.

 Preparation Time: 10 hours or longer with low setting

Ingredient List:

 2-3 lb chuck roast, cut in 6-8 pieces

½ cup of barley

1 medium red or yellow onion, thinly sliced

3 medium white potatoes, cut into bite-size pieces

12 ounce bag of baby carrots, cut into bite-size pieces

½ lb of slice mushrooms (button, shitake, crimini or other fresh mushrooms)

1 tablespoon olive oil (for mushrooms)

32 (4 cups) ounces of vegetable broth (low sodium)

10 cups of water

1/2 cup of red wine (¼ cup in stew and ¼ cup for sautéed mushrooms)

3 cloves of garlic, minced (2 cloves in stew and 1 clove in sautéed mushrooms)

1/4 teaspoon thyme

1 teaspoon of cumin seed

1 tablespoon of honey

1 tablespoon of Worchester sauce                                

½ teaspoon marjoram

½ teaspoon tarragon

2 sage leaves, fresh cut or dried crush

1 teaspoon of Chef Paul Magic Salt-Free Seasoning (or similar product)


In slow cooker combine beef , vegetable broth, 8-10 cups of water (leave about 1 ½ inches from the top of the pot), ¼ cup of the red wine, onion, 2 cloves of the garlic, thyme, cumin seed, honey, Worchester sauce, marjoram, tarragon , sage, and salt-free seasoning. Cover and cook on low over night (6-8 hours). Combine, potatoes, carrots and barley cover and cook for 2-4 hours. Right before you serve the stew in a sauté pan add the olive oil, ¼ cup of the wine and 1 clove of garlic and heat slowly adding the sliced mushrooms. Cook for about 5 minutes until tender. Pour the mushrooms and liquid into the crock pot and stir.

I started this recipe the night before we attended the American Idiot play and added the vegetables in the morning at about 8 am. The beef will shred as it cooks. We did not return  home until 8 pm, which is when I added the mushrooms. This recipe can cook low and slow for many hours. The beauty of crock pot cooking!



Filed under BITING (FOOD)

5 responses to “LAID BACK STEW

  1. Mic

    And the best stew I’ve ever had. Simple and clean. Can’t stop eating it, but it’s safe as well. How do you cook and look so good?

  2. Megan

    Yep, it’s awesome.
    Especially with the cold winter months coming. It’s a delicious comfort food that’s ready when you get home from work. Plus, it makes the house smell wonderful.

  3. Jaime

    Having tried this direct from the author’s crock pot last week, I can tell you that you won’t be disappointed.
    Can’t wait for the recipe for those awesome D-eggs!

  4. Mary

    Haven’t tried it yet – but with winter just around the corner I plan on trying it real soon……..sounds yummmy and good for the tummmy. Thanks for sharing it with us.

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