Are you wondering what to chuck into your slow cooker to satisfy your gastronomic senses? Slow cooking your food guarantees a host of benefits, especially with regard to nutrient preservation. In addition, this cooking method works perfectly at softening tough cuts of meat and releasing their flavourful juices. If you're more into stir frying, grilling, baking or other cooking techniques, here's a list of what you can get out of slow cooking:
- Retain the nutrients in your meat and vegetables
- Increase the flavour of your dish
- Tenderise tough meat like beef shoulder, brisket, shank, etc.
- Reduce the need for artificial seasonings or flavourings
- Requires minimal effort
Slow cooking is not just a method of cooking; it also creates a festive atmosphere during culinary conversations in the winter days. Slow-cooked beef stew originates from this method and is perfect for the cold season. Slowly cooking chuck roast in liquid at a low temperature for hours allows the flavour of the meat to permeate the dish, along with potatoes and carrots, resulting in a rich, flavorful taste.
The first written recipes for beef stew date back to Europe, particularly France, in the 18th century. French beef stew, also known as beef bourguignon, consists of meat and vegetables braised in wine and beef stock. This tasty slow cooker recipe makes for a hearty winter dinner thanks to its aroma and savoury flavours.
Health Benefits of Beef Stew
In spite of the fact that this comfort food can keep you warm during the winter, beef contains many calories, so limit your portions during meals. To get the proper amounts of protein and L-carnitine, a type of amino acid that is vital for the body's energy production, without going overboard with cholesterol and saturated fat, consider cooking with more fresh produce in proportion to the meat.
Adding more root vegetables to the slow cooker will provide your body with essential fibre and carotenoids. Plus, mixing in natural herbs, such as garlic, onion, parsley and chives, provides high amounts of vitamins A, B and C, potassium, iron and antioxidants, to strengthen your immune system and fight disease.
You may substitute any of the ingredients below with what's available in your pantry.
Ingredients
- 1 kg beef chuck roast, trimmed and cubed
- 3 tablespoons plus 2 teaspoons sea salt
- 4 tablespoons olive oil, divided
- 1 large onion, chopped
- 1 large leek, halved lengthwise, sliced crosswise
- 4 garlic cloves, finely grated
- 1 tablespoon tomato paste
- 1 cup dry white wine
- 1 bay leaf
- 1 cup chicken broth
- 1 teaspoon freshly ground black pepper
- 3 large carrots, peeled and cut into pieces
- 3 celery stalks, sliced
- 1 large parsnip, peeled and cut into pieces
- 5 medium red waxy potatoes, quartered, halved if small
- 8 ounces cremini mushrooms, quartered
- Chopped parsley and chopped chives (for serving)
Instructions
- Season roast with 3 tbsp of salt, rubbing into the grain and covering all sides. Wrap tightly in plastic and chill for at least 3 hours.
- Heat 2 tbsp of oil in a medium skillet over high heat and place the onion, leek, and remaining 2 tsp of salt, stirring occasionally, until browned around the edges but not completely cooked through for 6–8 minutes.
- Add garlic and tomato paste and cook for about 1 minute. Next, add wine and bay leaf and cook, stirring occasionally for about 2 minutes or until alcohol has evaporated. Scrape onion mixture into ceramic then insert into your slow cooker. Stir in broth and pepper. Heat remaining 2 Tbsp. oil in the same skillet over high heat.
- Cook roast, turning occasionally, until golden brown on all sides for 10–12 minutes. Transfer it to a slow cooker.
- Arrange carrots, celery, parsnip, potatoes, and mushrooms around roast, pushing into onion mixture and surrounding meat.
- Cook over high heat until the roast is very tender and shreds easily for 7–8 hours. If you need to program your slow cooker, set for 7 hours at high, then set to warm after that.
