11 Dec 2012, 3:29pm
Of Food and Love recipes:
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  • Of Food And Love: Simple Beef Stew (in the crockpot)

    I have to say this has fast become our favorite beef stew.  I’ve made several versions and none of them impressed me.  That’s the beauty of cooking.  You can make something and move on. (wish more things in life were so easy!)  Love that.

    Anyway, I found this recipe on Tasty Kitchen, but I chose to tweak a couple of things, literally only two ok, three, so, I guess this makes the recipe an adapted recipe :)
    I can not take full credit, only partial.

    What makes this recipe mine is the wine.  Yes, wine.


    After you salt and pepper the meat, cover it in flour and heat the oil in the pan, get ready — the wine makes it delicious.  When the meat is browned, pour in a 1/4 cup of red wine (divided. so, brown half the meat and use half the the 1/4 cup. brown the second half and use the last of the wine).  Use the wine to help scrape up the yummy bits off the bottom of the pan, and put it all in the crock with the rest of your veggies, beef broth, seasonings and potatoes.
    Really, it’s that simple.

    Then, 30 minutes before the stew is finish, throw in a cup of frozen green beans(also my own twist, instead of peas)  This recipe is basically a nod to my culinary idol’s, Julia Child, famous beef bourguignon.  Which, I have made before…it’s TDF.

    This is for sure a Sunday afternoon lunch or dinner special.  Enjoy!

    Beef Stew (adapted from a recipe off of Tasty Kitchen)

    • 1-½ pound Stew Meat, Cut Into 1-inch Chunks
    • 1-½ Tablespoon vegetable or Canola Oil
    • 3 Tb flour
    • 1 pound Small Yellow Potatoes, Cubed
    • 4 whole Medium Carrots, Peeled And Chopped
    • 1 whole Medium Onion, Cut Into Chunks And Then Cut Again (Do Not Chop Too Small)
    • 4 cloves Garlic, Minced
    • 3-¼ cups Beef Broth
    • 1/4 cup Red Wine (divided)
    • 1 teaspoon Thyme
    • 1 Tablespoon Worcestershire Sauce
    • 1 whole Bay Leaf
    • Salt And Pepper, to taste
    • 1 cup Frozen Green Beans

    In a large skillet over medium high heat, heat 1.5 Tablespoons of canola oil until hot.

    Season meat with salt and pepper. Coat with 3 Tablespoons of flour on all sides.

    Sear meat in skillet until brown on all sides. Work in batches, as to not overcrowd the skillet.

    While meat is cooking, toss potatoes, carrots, onions and garlic into the slow cooker.

    Once meat is seared, add one divided portion of the red wine in and scrape the pan, add it into the slow cooker on top of veggies.  Repeat with second half of meat.   Add 3 1/4 cups of broth, thyme, Worcestershire and bay leaf, as well. Season well with salt and pepper.

    Cook on low for 8-10 hours or until meat is fork-tender (it should literally shred apart at the touch).

    At about 30 minutes before total cooking time add frozen green beans.

     
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