100% USA brother
My preferred method for beef stew, I do it in this amount because I have 3 large crock pots because everyone gifted me one when I left home.
8 lbs of beef chuck/beef round (this will basically be the beef cubes you will see in places like costco, unless you are good enough with the knife to cube up a cut of beef roast or tenderloin into 1 inch cubes)
5 lbs onions
5 lbs red potatoes/fingerling potatoes
5 lbs baby carrots
4 lbs celery
12 cloves of garlic
salt, pepper, and bay leaf to taste
flour
cooking oil
optional: beef stock/beef boullion
Chop up your root vegetables into bite sized chunks and mince your garlic.
Pat your beef cubes dry, then toss your beef cubes in 1/2 cup of flour, 1 tbsp of salt and 1 tbsp of pepper.
Dust off excess flour, sear the outside of beef cubes in a metal pan with oil until brown, no need to cook all the way through, it will finish in the slow cooker.
Divide your portions equally among your slow cookers (again I have three, so portion accordingly for your needs), vegetables on the bottom, meat on top, cover in water/beef stock until submerged, add 1-3 bay leaves.
Cook on low for 8-10 hours, or on high for 6-8 hours, do not lift the lids until it is done or I will personally come over to your house and kill you.
Portion equally into containers for freezing (this makes 30 portions for me) and enjoy.
Roughly 400 calories, 38g protein, 13g fat, 31g carbs, 6g fiber.
Option 1: add water to the pan you cooked the beef in and deglaze that amazing fond off the bottom of the pan, portion equally into your slow cookers for extra beefy flavor.
Option 2: If you are bulking, add a can of guiness beer to your crockpot, the malt flavor will pair beautifully.
Ground beef if I make chili, otherwiser it's usually beef chuck cuts for stew or skirt steak with mixed veggies.
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