Beef Stew: Scorpion Sting’s Way



I know when we are heading into summer that most of us are not thinking about a hearty bowl of beef stew. However, for myself, it sounded like a meal I was craving. I only make this a few times a year, this is a bonus time. Plus, I needed to make some room in my deep freezer and when I did I found a beautiful 4 pound rump roast. I knew what I was making right then and there. The particular recipe I am sharing today will feed 5 comfortably with left overs of about 2-3 servings. I have no doubt that the cooks reading this post can reduce or increase the serving size based on the mouths they are feeding. As y’all can see, mine is being cooked in a large size slow cooker.

Now, I do something special just with my meat that I have not heard of others doing. After I dice or cube the meat I put it in a bowl and pour in enough red wine to cover the meat completely. I mix it up in the wine assuring total coverage, then cover, and place it in the refrigerator for 24 hours. After 24 hours 90% of the liquid will absord into the meat. Why? Because it makes the meat tender and I like tender meat. Note, one can skip this step but it really makes a difference in the taste and texture of the meat. Now, the recipe.

Beef Stew

  • 4 lbs of beef rump roast, 1″ cubes
  • 3 tsp Worcestershire sauce
  • 3/4 cup flour
  • 3 tsp salt
  • 1 1/2 tsp pepper
  • 2 tsp paprika
  • 3 cups beef broth
  • 1 minced garlic clove
  • 3 bay leaves
  • 1 lbs carrot chips
  • 4 lbs potatoes, peeled, 1″ cubes
  • 1 tbs onion powder
  • 1 tbs celery salt

Drain the meat, catch the fluid in a large mixing bowl. Place meat in slow cooker. Mix everything except bay leaves and vegetables into the fluid you drained from the meat. After mixing well it should look like a smooth very thin brown gravy. Pour entire mixture over the meat, add potatoes and carrots, stir well coating everything. Even out to sitting level in the slow cooker, place in 3 bay leaves, place on lid, turn on low for 10-12 hours. Avoid removing lid to sniff or stir for the first 8 hours minimum. In a rush? Then this stew is not for you. Got the time to set it and forget it? Then you have found a winning recipe in my opinion. The 10-12 hour cooking time is tried and true with me and has never let me down.

The only thing left to do is serve it and enjoy.