Slow Cooker Waldorf Astoria Beef Stew Recipe

Slow Cooker Waldorf Astoria Beef Stew Recipe

Slow cooker Waldorf Astoria beef stew recipe. Very easy and delicious beef stew with vegetables cooked in a slow cooker. You may also like Braised Beef  in a Rich Peanut Sauce

Slow Cooker Braised Beef in a Rich Peanut Sauce Recipe

Makes 4 servings

Ingredients: 2 pounds (960 g) stewing chuck, 3 tablespoons vegetable oil, 2 yellow onions, peeled and chopped, 2 cloves garlic, peeled and crushed, 1 teaspoon paprika, pinch of ground turmeric, 1/2 pound (240 g) celeriac, peeled and diced,  1¾ cups (430 ml) boiling beef stock, 1 tablespoon anchovy sauce, 2 tablespoons tamarind sauce, 2 teaspoons brown sugar, 1 bay leaf, 1 sprig fresh thyme, 2 tablespoons peanut butter, 3 tablespoons converted white rice, 1 teaspoon white wine vinegar, salt and freshly ground black pepper

Instructions: Cut beef into 1-inch (2.5 cm) cubes. In a large frying pan, heat 2 tablespoons vegetable oil over medium-high heat. Add cubed beef and fry, turning, until well browned. Using a slotted spoon, remove browned meat from the pan and transfer to the slow cooker. Switch cooker to high.

Transfer onion mixture to slow cooker and add the celeriac. Pour in boiling beef stock, anchovy and tamarind sauces. Stir in brown sugar, bay leaf, and thyme. Cover slow cooker, then reduce heat to low and cook for 4 hours, or until beef and vegetables are tender.

Increase heat to high and remove about 4 tablespoons (60 ml) of cooking juices to a medium bowl. Add peanut butter to the bowl and blend well. Stir peanut mixture into the casserole, then sprinkle with converted rice, and stir again to combine.

Cover slow cooker and cook on high heat setting for 45 minutes, or until the rice is cooked through and the sauce has thickened slightly. Stir in the wine vinegar. \Season to taste with salt and black pepper.

Slow Cooker Waldorf Astoria Beef Stew Recipe

Ingredients

• 3 pounds (1.44 kg) beef stewing meat, cubed
• 1 medium yellow onion, peeled and chopped
• 1 cup (250 g) celery, sliced
• 2 cups carrots, sliced
• 4 medium potatoes, peeled and cubed
• 3 tablespoons minute tapioca
• 1 tablespoon granulated sugar
• 1 tablespoon salt
• 10 ¾ oz (325ml) can tomato soup
• 1/3 cup (80 ml) water

Method