Wednesday, May 5, 2010

02. Traditional Beef Stew

I love pot roast...But this was a little different then what my mom always made. But that's okay cause it was still good. I have to credit this recipe to Stephanie at, I got it out of her cookbook called Make It Fast, Cook It Slow.

1 yellow onion
1 cup cherry tomatoes, quartered (I just used a can of diced tomatoes)
3 celery stalks, sliced
1 cup sliced carrots
2 cups green beans (I used frozen peas instead)
2 cups sliced mushrooms
2 pounds beef stew meat (I used chuck roast)
1/2 cup flour
1/2 teaspoon kosher salt
1 teaspoon black pepper
1/2 teaspoon dried rosemary (I used fresh)
1 teaspoon garlic powder
1 teaspoon Worcestershire sauce
1/4 cup dry red wine
2 (15-ounce) cans beef broth

The Directions (as the book says)
Use a 6-quart slow cooker. Put all the vegetables into the cooker. Dredge the meat in flour, and add to the crock. Discard any remaining flour. Add the dry seasoning, Worcestershire sauce, wine, and beef broth. Cover and cook on low for 8 to 12 hours.

What actually happened
My husband actually helped me a lot on this one. We first seared the meat and then we cut it up in chunks to make it more like beef stew not pot roast. Then we cut up the onion, celery, and carrot. I cheated and bought the can tomatoes and already sliced mushrooms. After we seared the meat and cut it up we put it to the side and in the same pan we seared the meat in we put the onion, celery, carrots. We let those simmer for a bit and then added flour to thicken it up. After those simmered and thickened we added red wine to it. Then we put that in the crock pot. We added the peas, tomatoes, mushrooms, rosemary, and Worcestershire sauce to this and mixed it well. Sprinkled in some salt, pepper and garlic powder. THEN we added the meat and the beef broth. And let it cook on low for about 6 hours.

Results... It was quiet tasty. I think it more of a colder weather type food but it was still pretty good!

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