Monday, November 13, 2006

Slow cooker beef stew recipe

Slow cooker beef stew recipe
-~ 2lbs cubed beef stew meat
-1/4 cup corn starch
-1/2 teaspoon salt, or to taste
-3 tablespoons olive oil
-baby carrots
-1 bunch/stalk celery hearts
-8-10 caps crimini mushrooms
-white/yellow onions, sliced
-2 cups boiling water
-1tbsp butter
-some red wine to deglaze the skillet/pan after frying
-warm water

1.Place meat in a large plastic bag. Combine 1/4 cup flour with 1/2 teaspoon salt; pour into the bag with the meat, and shake to coat
2.Heat olive oil in a large skillet over medium-high heat. Add stew meat, and cook until evenly browned on the outside. Transfer to a slow cooker along with the carrots, celery, mushrooms, plus 2cups of boiling water
3.In the same skillet, melt butter and saute onions until softened; remove to the slow cooker
4.Pour red wine into the skillet, and stir to loosen browned bits of food on the bottom
5.Remove from heat, and pour into the slow cooker
6.Cover, and cook on High for 30 minutes. Reduce heat to Low, and cook for 5 hours, or until meat is fork tender.

Eatin' and dippin' it with toast (good for lunch!),

or stir it up(like any pasta sauce) with macaroni.

Can even try a casserole, but I've really run out of beef stew for this. Uh-oh!

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