Monday, December 5, 2011

Recipe Monday

I know I mentioned that I've been making beef stew a lot and think that I finally made my recipe just right. Well, I promised that I would share that recipe with you all and that is exactly what I plan on doing today. This is a slow-cooker recipe, so be prepared to let it cook all day!

beef for stew
onion (not pictured)
beef bouillon cubes (or beef broth)
tomato paste
red cooking wine
dried rosemary
dried thyme
dried bay leaf (not pictured)

You'll need 1 pound of thawed beef for stew. Toss it in a bowl along with 2 tablespoons of all purpose flour. Get all of the pieces coated. 

In a large skillet, you'll want to heat up some olive oil (you'll probably only need 1/2 tablespoon) on medium heat. Then place your beef coated in flour into the pan and let it brown. 

While the meat is browning, you can put your bouillon cubes and water into the crock-pot. You could also just use beef broth. Either way you're going to need 3 cups of whichever you choose to use (3 cups of water + 3 beef bouillon cubes). Set this on a low heat. Once the beef has browned on all sides then toss it into crock-pot along with the broth. 

Dice up 1/2 of a large onion and place it into the skillet that you just took the beef out of. Cook this until your onions start to become translucent. 

Once they start turning translucent then you'll want to add in 1 tablespoon of your red cooking wine. This will help to get off anything that is sticking to the pan and will also help to give the whole thing a nice rich flavor. 

Put your onions along with the wine into the crock-pot. You'll then want to add a 6 ounce can of tomato paste. I know, this is a really unattractive picture. 

Then you'll want to add in your herbs. You'll need 1 teaspoon rosemary, 1 teaspoon thyme, and 1 bay leaf. Remember, these are all dried! You can also add salt and pepper to your preference.

Add in 2 (you can be generous, obviously) cups of baby carrots. I didn't bother cutting them up at all because I like a chunky stew. Plus, they will soften up plenty. 

Cut up 4 medium sized russet potatoes into large chunks. Again, these will soften plenty during the cooking process. So, even though the stew is chunky, it will be quite easy to eat. 

Put your lid on and let it cook for 6 to 8 hours on a low heat. You can stir occasionally and just keep an eye on it until it reaches the consistency that you prefer. The beef will break apart almost completely because of how tender it will become. 


Until next time.


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