Crockpot Beef Stew -- The Brisket That Might Bring Her Back

I told Sarah. Not everything — not all at once, not the barn, not the rifle on the hay bale. But the essentials. I told her at dinner Thursday, at the steakhouse. I said: I have PTSD from combat, I have a TBI from the same incident, I was discharged medically, I had a problem with alcohol that I'm in recovery from, I've been sober since January, I go to AA meetings, I have a sponsor. I said it in roughly that order, in about five minutes, at a table with a good T-bone in front of me that I didn't touch while I was talking.

She listened. She didn't say anything until I was done. Then she said, "My uncle came home from Desert Storm and drank himself to death in 2003. I know what that road looks like. You're not on it." She put her hand on the table between us, not on mine, just near it. I looked at her hand for a while and then I looked at her and I said, "I don't want to be on it." She said, "I know."

I called Gary from the parking lot afterward. He asked how it went. I said, "Better than I expected." He said, "They usually do. Or they end right there and then you know." I said it didn't end. He said, "Good. Keep going."

Labor Day weekend. I cooked brisket on Monday the same way I did on the Fourth — long and slow, starting the night before, managing the fire through the night. I texted Sarah a photo of the finished brisket. She replied with a photo of what she was having for dinner, which was a microwave bowl of soup, and then she said, "Next time I come out there you have to make that." I said I would. There might be a next time. There might be a next time.

The brisket I texted her a photo of took all night—fire management, patience, not rushing it. I don’t always have the same stretch of uninterrupted hours, but this Crockpot Beef Stew gets you to that same place: tender, deep, something that had to wait to become what it is. If there’s a next time she comes out here, it might start with this. I’d start it the night before. I’d want her to walk in and smell it.

Crockpot Beef Stew

Prep Time: 20 minutes | Cook Time: 8 hours | Total Time: 8 hours 20 minutes | Servings: 6

Ingredients

• 2 lbs beef chuck roast, cut into 1 1/2-inch cubes
• 1 lb baby potatoes, halved
• 3 medium carrots, peeled and cut into 1-inch pieces
• 3 stalks celery, sliced
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 cups beef broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 tablespoons cornstarch
• 3 tablespoons cold water
• Fresh parsley, chopped, for garnish

Instructions

1. Season the beef. Pat the beef cubes dry with paper towels and season on all sides with salt, pepper, and smoked paprika. For deeper flavor, sear the cubes in a hot skillet with a little oil for 2–3 minutes per side before adding to the crockpot—this step is optional but worth it.
2. Layer the vegetables. Place the potatoes, carrots, celery, onion, and garlic in the bottom of a 6-quart slow cooker. Lay the seasoned beef on top.
3. Add the liquids. In a small bowl, whisk together the beef broth, diced tomatoes, tomato paste, Worcestershire sauce, thyme, and rosemary. Pour the mixture over the beef and vegetables.
4. Cook low and slow. Cover and cook on LOW for 8 hours, or on HIGH for 4 to 5 hours, until the beef is fork-tender and pulling apart easily.
5. Thicken the broth. About 30 minutes before serving, whisk the cornstarch and cold water together in a small bowl until smooth. Stir the slurry into the stew, replace the lid, and cook on HIGH for the remaining 30 minutes until the broth has thickened.
6. Taste and serve. Adjust seasoning with additional salt and pepper as needed. Ladle into bowls and garnish with fresh parsley. Serve with crusty bread or over egg noodles if you like.

Nutrition (per serving)

Calories: 380 | Protein: 34g | Fat: 14g | Carbs: 28g | Fiber: 4g | Sodium: 720mg