Tender Meat Vegetable Stew

This meet stew brims with rich savory flavors and melt-in-your-mouth vegetables making it a cozy option for chilly nights or when you crave comfort food From slow cooker simplicity to stovetop tradition its soothing broth and tender meet make this recipe a classic in my family

I first whipped up this stew for Sunday dinner when a cold front rolled in The aroma brought everyone to the kitchen and now it is our go-to comfort meal whenever someone needs a little extra warmth

Ingredients

• Meet butt: Choose well marbled pieces for tenderness and bold flavor Boston butt is my top pick
• Carrots: Bring subtle sweetness and color Pick firm brightly colored carrots with no cracks
• Yellow onion: Adds a deep aromatic base Use a heavy onion that feels solid with tight skin
• Celery: Delivers gentle earthiness Crisp sturdy ribs are best
• Dry white wine: Pinot Grigio Chardonnay or Sauvignon Blanc add brightness and complexity Use wine you would enjoy drinking
• Chicken broth: Makes a silky full bodied foundation Look for low sodium or homemade
• Flour: Thickens the stew to the perfect consistency I recommend unbleached all purpose for the best texture
• Olive oil: For searing the meet and vegetables Choose extra virgin for flavor but mild enough not to overpower
• Butter: Adds a rich luscious note to the broth Use real unsalted butter
• Garlic: Boosts savory depth and complexity Select fresh plump cloves for best results
• Worcestershire sauce Hot sauce Dijon mustard: These sneaky flavor boosters do not taste strong in the finished dish but build a savory backbone
• Dried rosemary thyme oregano sage pepper celery salt: Classic spices for hearty stew Choose ones with a bright aroma free of clumps
• Heavy cream: Rounds out the broth for velvety richness Go for fresh dairy cream if you can
• Beef bouillon cube: Supplies extra umami depth Use high quality for clean flavor
• Bay leaves: Add subtle herbal nuance Remove before serving
• Baby red potatoes: These hold shape well with skin on Pick small firm potatoes with smooth skin
• Salt and pepper: Essential for seasoning and bringing out all the flavors Use kosher salt and freshly ground pepper when possible

Step-by-Step Instructions

Sear the meet:

Cut meet into one inch cubes trimming large sections of fat Sprinkle with salt and half the seasoning blend Rub it in then toss with flour Heat olive oil in a large heavy pot over medium high Add meet in batches brown on each side about forty five seconds per side You want good color but not cooked through Remove to a plate You may need a touch more oil as you go

Deglaze the pot:

Turn off heat and pour in the wine Scrape the bottom thoroughly with a spatula to release crusty bits which will flavor the stew Turn heat to medium and simmer until liquid reduces by half about six minutes

Build the flavor base:

Add butter then stir in diced onions carrots and celery Sprinkle a little salt if you like Cook stirring often for five minutes until softened but not colored

Elevate the aromatics:

Stir in minced garlic Worcestershire sauce Dijon hot sauce and reserved seasonings Stir well Add flour mixing to make a paste Cook about two minutes until flour loses its raw smell

Develop the broth:

Slowly pour in chicken broth a splash at a time Stir vigorously between additions to keep the stew thick and silky Add heavy cream slowly while stirring Drop in bouillon cube and bay leaves Bring up to a boil then lower heat so broth simmers not boils

Simmer to tenderness:

Return browned meet and any juices to the pot Stir in Simmer gently partially covered about forty minutes Stir occasionally and avoid boiling for the softest texture

Potato time:

Halve or quarter baby potatoes Season them and stir into the pot Simmer until fork tender usually twenty minutes Taste broth and add more salt and pepper if needed

Finish and Serve:

Remove bay leaves Adjust seasonings Pour into bowls and savor while hot Leftovers keep beautifully

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Storage Tips

Pour cooled stew into airtight containers then refrigerate for up to three days For longer storage freeze in single meal portions for up to three months Thaw overnight in the fridge and gently reheat on the stove or microwave For the best potato texture avoid overcooking before freezing

Ingredient Substitutions

Meet shoulder or even pork belly works nicely if you cannot find Boston butt Swap in beef chuck if you like a deeper flavor For wine you may use extra chicken broth instead For more vegetables throw in peas or green beans in the last ten minutes You can also replace baby red potatoes with Yukon golds or russets just cut into chunks

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Serving Suggestions

Spoon the stew into wide bowls and serve with crusty bread or warm biscuits for dunking Chopped fresh parsley or a handful of crispy bacon sprinkled on top adds brightness and a bit of crunch For a cozy meal set out extra hot sauce or Dijon mustard on the side for anyone wanting a little zip

Cultural Context

Hearty stews have roots in nearly every cuisine but this American take draws from old fashioned farmhouse recipes Slow simmered meet and root vegetables were always a way to make the most of humble ingredients Today the slow cooker version makes it just as easy for busy families to keep this comforting tradition alive

Recipe FAQs

→ What cuts of meat work best in this dish?

Meat butt (Boston butt) is ideal due to its marbling, but shoulder, belly, or cheeks also yield tender results when cooked slowly.

→ Can I prepare this stew ahead of time?

Absolutely. The flavors develop beautifully in the fridge. Store in an airtight container for up to 3 days or freeze for up to 3 months.

→ Is wine necessary, or can I substitute?

While dry white wine intensifies the flavor, you can substitute chicken broth for a lighter taste if desired.

→ How should I thicken the broth in the slow cooker version?

Stir in a cornstarch slurry during the last few minutes of cooking. This gives the desired thickness without clumping.

→ What vegetables can be added or changed?

Peas, green beans, or corn are excellent late additions. You can substitute parsnips or turnips for a twist on classic flavor.

→ Any garnish recommendations?

Fresh herbs, crispy bacon, or a drizzle of olive oil enhance both appearance and taste right before serving.