I watched a few different chefs on Youtube cook some delicious beef stew. I couldn’t decide on which recipe to follow – so I just worked with what I had on hand. Keep in mind – I don’t measure anything I put into my recipes. It’s always a dash of this, a handful of that – so use your best judgement when it comes to following these recipes. Doubling the recipe will feed a family of four.
Enjoy the aromas of this delicious and chunky beef stew. Perfect for a cold winter day and using a slow-cooker!
Beef and Rum Stew
- 1 package of stew beef cubes
- 1-2 cups of mini potatoes (washed)
- 1 cup of mushrooms (sliced)
- 1 cup of carrots (sliced in rounds)
- 1 cup of frozen or fresh corn
- 1 cup of frozen or fresh peas
- 1 cup of celery (sliced)
- 1 medium yellow onion (diced)
- 1-2 bay leaves
- 1/4 cup of dark or spiced rum OR red wine
- 1 cube of beef bouillon
- 1 cup of water
- 2 tbsp of butter or margarine
- 1 cup of tomato paste (low sodium) or use freshly crushed tomatoes
- Salt, pepper, garlic, flour
In a large skillet, on medium heat, cook the beef cubes until they turn a nice golden brown. Add salt, pepper and your choice of spices. This only takes about 5-6 minutes depending on your stove top. When finished, throw the beef into your slowcooker which should be set to LOW. Make sure not to overcook the beef cubes – they will become very tough to chew. Leave the juice from the meat in the skillet.
Add in the diced onions and sliced mushrooms to the skillet and simmer on low heat until nice and caramelized. Add a pinch of salt and pepper to taste. This is important – it will bring out the flavours in your stew.
Next, you will add in the carrots, celery and potatoes into the slow-cooker. Stir the ingredients and mix well. Add a dash more of salt and pepper and your choice of seasoning.
Add in the can of low sodium tomato paste and mix well. You can also use fresh tomatoes and crush them into a pasty mixture before adding them to the pot.
Prep instructions for beef gravy:
Using the same skillet in the previous steps (this really helps cut down on dishes too), melt about 2 tbsp of butter. Add 2 tbsp of All Purpose Flour to the pan and cook on medium heat mixing well with a spoon or whisk. Add in the beef bouillon cube and a cup of water. Whisk until mixture comes to a boil.
Helpful hint: If you’re using a Teflon pan – use a wooden spoon to whisk so you don’t scrape the bottom of the skillet.
Turn the heat down low and let simmer for a few moments or until the flour is fully cooked. Let cook for about 5 minutes – if not thick enough, add more flour and repeat steps above.
Try not to make it lumpy as shown on my instagram story! When the gravy is finished, add it to the slow-cooker and mix ingredients well.
Prep instructions: adding flavour
The next part of this recipe is really up to you. You can use a dark beer, red wine or experiment with dark or spiced rum. For this recipe, I turned to my choice of drink – Captain Morgan’s Spiced Rum which is about the only alcohol that doesn’t give me migraines. Use your discretion – I added in about 1/4 of a cup (or even less) of rum into my pot.
This is where you’ll want to have a taste test. It’s up to you to decide if you want to add more seasoning or not – some people add red chili flakes into their stews but I prefer mine to be a bit mild. Other people throw in mustard – you really can’t go wrong with stews.
This is what it looked like before the juices thickened up. I purposely made too much gravy – I wanted to use the leftovers for something else 🙂
Cooking time: 2.0-2.5 hours
Cooking time will vary depending on what you’re using to cook with. Slow-cooking can result in a very tender meat or it can dry it out. If you’re smarter than me, you may have let your beef marinate in a sauce over night in the fridge.
Don’t just let your stew sit for two hours. Check on it every 30 minutes or so and give it a stir. Add flavour as necessary. If there’s too much juice, drain it and save for another recipe.
If you’re using a slow-cooker, I recommend cooking on LOW heat for at least 2.5 hours to let all the juices blend together. Top off the stew with a bay leave or fresh parsley.
In the last 15 minutes of cooking- this is where you throw in your frozen vegetables like peas, corn or green beans. These vegetables tend to be fast cooking and you don’t want to dry them out. And once again, make sure you taste the stew – add additional spices to season.
The stew will be ready when all the vegetables are fully cooked. Some slow-cookers may take longer.
This recipe will serve about 2 people – and there may even be left overs for the next day. As a single person – this recipe will last a couple of days. Stews are great to freeze and heat up on a cold winter night.
Hope you enjoyed this Beef Rum Stew recipe. Stay tuned for more cooking tips and original recipes. As we dive into winter, I’m excited to share some of my creations with you! I’m not a professional chef by any means. What I’ve learned in the kitchen – I learned from my mother – and online cooking tutorials. If I can learn to cook – so can you!
What do you put in your stew?
I wrote this as I made the stew. When it’s finished I’ll upload a picture! Smells so good in here.
Look at this – amazing. My only complaint is the gravy/stock is too thin.