|Beef Stew c2012|
As a child I would sometimes eat over my Irish friend Colleen's house. Her mom made a delicious beef stew. In honor of St. Patrick's Day I would like to share with you my mildly intoxicated and half cooked in a crockpot version of her stew.
Half Crocked Beef Stew
by Diane Balch
Prep time: 45 min Serves 8 - 10
1 onion chopped
4 celery sticks chopped
4 carrots chopped
6 potatoes peeled and chopped into quarters
1 bay leaf
1 clove garlic minced
2 tablespoons olive oil
1 tablespoon butter
2 - 3 pounds beef chuck stew cut (approximately 2 inch cubes)
Salt and pepper
1 cup dry red wine
1 teaspoon of thyme
3 tablespoons of brown sugar
2 tablespoons of Worcestershire sauce
6 cups of beef broth
6 tablespoons of All-Purpose flour (plus about 1 tablespoon for flouring the beef) (You can use gluten-free flour)
2 tablespoons of tomato paste
1 10oz bag of frozen peas
1) Chop onions, celery, carrots, garlic and potatoes. Put vegetables into the crockpot with a bay leaf in the order they are listed. Crockpots heat from the bottom, so it is best to put longer cooking vegetables in first. Potatoes should go in last.
2) In a large mixing bowl whisk thyme, brown sugar, and Worcestershire sauce with beef broth. Pour over vegetables in crockpot. Turn pot on to high for cooking for 4 - 5 hours or low for cooking 8 - 9 hours.
3) Heat olive oil and butter in a large skillet on medium high heat.
4) While the skillet is heating chop, salt and pepper, and flour all sides of the beef cubes.
5) Braise all sides of the beef about 1-2 minutes per side. The inside should not be cooked you are just browning the outside of the meat. Make sure you brown all sides, no red should be showing. Put braised meat aside in a bowl.
6) Pour the red wine into the skillet and turn the heat up to high. Scrap the skillet with a spatula while mixing and reducing the wine approximately 3 minutes.
|Red wine reduction|
7) Pour this reduction over the beef and add all of it to the crockpot. Do not stir.
NOTE: If you do not have time to braise the meat add it uncooked into the crockpot and pour in 1/2 cup of wine.
8) The stew is ready when the meat is tender and the potatoes are easily puncture with a fork.
9) 30 minutes before you are ready to serve the stew. Ladle 2 cups or more of broth into a medium size mixing bowl and whisk in the tomato paste. 1 tablespoon at a time whisk in the flour, leave no lumps. Pour this mixture into the crockpot with the frozen peas and stir.
stew, beef, potato
Simple Living With Diane Balch
Spotlight Recipe from Last Week's Linky:
From: Around The Table: Loving Food in RI & Beyond...
I loved the non-gluten healthy take on Macaroni and Cheese... delicious!
|Cheesy Quinoa Mac & Cheese|
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