2tspflour, for roux*Gluten- free- substitute equal amounts cornstarch and water
2tspcooking oil for roux*Gluten-free - substitute equal amounts cornstarch and water
Sprinkle salt and pepper over meat, then brown beef well on all sides in heated oil over medium-high heat in large non-stick skillet (I use a wok).
In 6 qt slow cooker/crock pot, add meat, chopped vegetables and herbs and stir together.
4. Add beef stock, whiskey and Worcestershire sauce together and pour mixture over beef, potatoes, vegetables and herb mixture.
Cover, and cook on Low setting for 8 hours. ** if you are in a hurry, you can cook on High setting for 4 to 6 hours. However, the low and slow method is the very best!
When cooking time is almost complete (15-20 minutes left), mix the flour and oil into a paste and stir into the stew. If you are doing a gluten-free version, use the gluten-free cornstarch and water. Allow it to continue to cook for the remainder of the time or until desired thickness is reached. If the stew is not as thick as you could like, add more roux.
Slow Cooker Whiskey Beef Stew
Amount Per Serving
Calories 334Calories from Fat 81
% Daily Value*
Saturated Fat 2g13%
Vitamin A 5250IU105%
Vitamin C 17.6mg21%
* Percent Daily Values are based on a 2000 calorie diet.
**Note: This recipe is for a minimum 6 Qt. crock pot/slow cooker