Beef stew in a slow cooker

Votes: 3

Time: 8 hours 40 minutes
Complexity: easily
Servings: 8-10

The familiar Russian word "ragout" comes from France (French ragoût; from French ragoûter, meaning to whet the appetite), where it refers to dishes made with small pieces of meat, poultry, fish, and vegetables in a thick gravy. The name caught on in Russia, but it became more a reference to the cooking method than the dish itself. A ragout must be flavorful, and the pieces of meat and vegetables must hold their shape without falling apart. A slow cooker is perfect for this, mimicking simmering in the oven while operating completely independently, meaning you don't have to worry about burning or overcooking anything while the meat becomes juicy and tender, and the flavors of the herbs and vegetables meld into a harmonious bouquet.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

900 g beef shoulder, cut into 4 cm pieces
1 tsp sweet paprika, plus extra for garnish
1/3 cup flour, plus extra for coating the meat
3 tbsp. l. olive oil
450 g small potatoes, cut in half
230 g of champignons, cut in half
3 medium carrots, cut into 2.5 cm pieces
1 medium onion, finely chopped
2 tbsp tomato paste
1 cup red wine
2 cups lightly salted beef broth
3 sprigs of fresh thyme
1 tsp caraway seeds, optional
0.5 cup parsley leaves, chopped
Sour cream, for serving

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Cooking the dish according to the recipe:

Toss the beef with the paprika, 1.5 teaspoons salt, and 1/2 teaspoon pepper. Dredge in flour, shaking off any excess. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the beef and cook, undisturbed, until golden brown, about 3 minutes. Continue cooking, turning as needed, until mostly browned, about 3 minutes more. Remove the skillet from the heat and transfer the beef to the bowl of a 5.5-quart slow cooker; add the potatoes, mushrooms, carrots, and onion and stir to combine.
Heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add the tomato paste and cook, stirring, until the mixture turns a brick-red color, about 1 minute. Add the flour and wine and whisk until thick (it's okay if a few lumps form). Add the beef broth, thyme, caraway seeds (if using), 1/2 teaspoon salt, and a few grinds of peppercorns; bring to a gentle simmer, whisking constantly. Continue cooking, whisking, for about 4 minutes, until the gravy is smooth and thick.

Pour the gravy into the slow cooker, cover and cook on low for 8 hours. The meat and vegetables should be tender.
Season with salt and pepper and stir in the parsley. Serve the stew in deep bowls with a generous dollop of sour cream and a sprinkle of paprika.

Categories:

recipe / Multicooker / Main courses / Meat / Vegetables and mushrooms / Soups / Thick soups and stews / Food Network - recipes

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