Recipe by Damon Lee Fowler, featuring
Salt Table Seasoning Blends: River Street Cobblestone Blend, Savannah Spanish Moss Blend, and All Round Good Grinder
This is a versatile recipe that varies simply by changing the Salt Table Seasoning and liquid. River Street Cobblestone Blend, Savannah Spanish Moss Blend, and All Round Good Grinder all pair well with it, but Savannah Sizzlin’ Blend gives it a heartier, spicier flavor that’s perfect for fall and winter.
You’ll need at least a 3-1/2-to-4-quart slow cooker for this.
- 2½ pounds boneless beef chuck roast
- Salt Table Seasoning Blend: River Street Cobblestone Blend, Savannah Spanish Moss Blend, or All Round Good Grinder
- 5 small yellow onions
- 2-3 tablespoons canola, olive, or other vegetable oil
- 1 cup beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 14-ounce can diced fire-roasted tomatoes with their juice
- 5-6 medium carrots, washed, peeled, and cut into 1-inch lengths
- 4 ribs celery, washed, strung, and cut into 1-inch lengths
- 2 large russet potatoes
- 3-4 tablespoons minced flat-leaf (Italian) parsley
How to make it:
- Trim and cut the beef into 1½-inch cubes. Dry well with paper towels. Trim, split lengthwise, peel, and cut 1 onion into small dice. Quarter the remaining onions.
- Film the bottom of a heavy skillet with oil and put it over medium heat. When it’s hot but not smoking, lightly season the meat with the Seasoning Blend of your choice and put enough in the skillet to fill it without crowding (you may have to do this in batches). Raise the heat to medium high and brown it well on all sides, about 5 minutes. Transfer the beef to a 3½-quart slow cooker.
- Add the diced onion to skillet and sauté until golden, about 3-4 minutes. Deglaze the pan with broth, stirring and scraping the bottom to release any cooking residue, add the tomato paste, and stir until dissolved and smooth. Add this to the slow cooker with a few dashes of Worcestershire. Add the tomatoes, then the carrots and celery around the edges and scatter the quartered onions over the tomatoes. Season liberally with Seasoning Blend. Cover and set the slow cooker to high.
- Cook on high 1 hour. Scrub the potatoes under cold running water and if desired, peel; cut into 1-inch chunks. Spread them over the top of the food in the cooker, sprinkle on more Seasoning Blend, cover, and cook until bubbling again, about half an hour. Change the setting to low and cook 5-6 hours, or leave on high and cook about 4 hours longer, or until the beef is fork tender.
- To serve, stir in 2 tablespoons parsley, then ladle the stew into individual bowls or soup plates and sprinkle each with a little more parsley. Serve with crusty bread.