Autumn Beef Stew-Slow Cooker Style

Seasonal Plate

Autumn Beef Stew a versatile dish that can be cooked in the slow cooker or a soup pot. The stew is flavorful, hearty cooked with chunks of your favorite seasonal veggies and tender pieces of beef. Other veggie options to consider include: sweet potatoes, butternut squash and parsnips.  Autumn Beef Stew tastes even better on the second day. Adding in espresso powder deepens the flavor. Pair the meal with warmed Browned Butter Sage- Parsley-Thyme Cornmeal Muffins.  
  
Recipe serves 4-6 and was adapted from damndelicious.net

Ingredients:

• 2 TB. olive oil
• 1 LB. stew meat
• Salt and pepper to taste 
• 1/2 cup flour, divided
• 2 cups each diced potatoes (red or gold) , carrots, celery 
• 1 cup each diced onions, mushrooms
• 3 garlic cloves, minced
• 2 TB. tomato paste
• 1 TB. Worcestershire sauce 
• 4 cups beef broth
• 2 cups chicken broth 
• 1 can (14.5) diced tomatoes with basil, garlic and oregano 
• 1/2 tsp. each dried thyme, parsley. rosemary, smoked paprika
• 2 bay leaves
• 1 tsp. brown sugar 
• 1/4 cup dry red wine
• Optional 1 tsp. espresso powder

Directions:

• Place 1/4 cup flour in a zip loc bag. Add beef cubes and evenly coat pieces. 
• In a fry pan if using slow cooker or large soup pot heat olive oil and sear meat until evenly browned, Salt and pepper to taste Do not overcook about 2-3 minutes. 
• Place beef, potatoes, carrots, celery, onions, garlic, tomato paste, Worcestershire, both broths, diced tomatoes, spices, sugar and bay leaves in slow cooker or soup pot. Mix well. 
• Cook on low covered if using a  soup pot or  slow cooker covered high 3-4 hours, low 6 hours.
• Last hour of cooking time mix 1/4 cup flour with red wine. Add to pot and continue cooking. Be sure to remove bay leaves before serving.       

Browned Butter Sage-Thyme-Parsley Cornmeal Muffins 
Cook's Notes: You'll love the moist savory muffins with a texture that's perfect with a bowl of stew. Add a drizzle of honey right before serving makes them irresistible. It's the perfect pairing. For best results serve warm.  
Recipe makes 10 muffins and was adapted from BHG Fall Recipes Warm & Cozy Special Interest Publication. 
FYI I placed two muffins on the photo with stew because you just can't eat one!

Ingredients:

• 6 TB. butter cut up
• 1-1/4 cups ground cornmeal
• 1 cup all purpose flour
• 1-1/2 TB. sugar
• 1-1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/4 tsp. baking soda
• 1/4 tsp. each ground sage, parsley and thyme
• 1 large egg lightly beaten
• 1-1/4 cups buttermilk
• Optional fresh sage leaves for garnish 
• Honey drizzle

Directions:

• Preheat oven and grease 10 muffin cups. 
• Place butter in a small saucepan and cook over medium heat about 10 minutes or until butter is slightly browned. Pout into small heatproof bowl to cool slightly. 
• In a large bowl whisk together next 7 dry ingredients. Make a well in center of flour mixture. 
• In a medium bowl whisk cooled butter, egg and buttermilk. Add to flour mixture and stir only until mixed together-avoid over stirring as will make muffins tough and chewy.
• Spoon batter into prepared cups 3/4 full. Bake 15-16 minutes. Cool 2 minutes remove and add a drizzle of honey right before serving.