 |
|
|
|
|
|
|
| |
|
|
|
| SLOW-COOKER
HEARTY BEEF STEW |
| (click
for printable version of this
recipe) |
| In
staying with recipes that will warm
you on chilly days, I found this
beef stew recipe that really is
hearty and full flavored. This will
probably serve 6 to 8 people. I
served with a coupld of slices of
buttered rye bread. |
|
|
| TOOLS: |
|
•
Cutting Board
• Knife
• Vegetable scrubber
• Large Skillet
• Large Mixing Bowl
• Wooden Spoon
• Large Crockpot
• Heavy Duty Aluminum
Foil, wide (not
shown) |
|
| INGREDIENTS: |
|
•
3 pounds boneless
beef chuck, Cut
into 1½ inch pieces
•
Salt & pepper
•
1/4 cup vegetable oil
•
4 onions, chopped
fine
•
1 can tomato paste
(6-ounce)
•
2 cups chicken or
beef broth
(low-sodium)
•
3 tbsp soy sauce
•
2 bay leaves
•
1 pound carrots,
peeled and cut into
1-inch pieces
•
1 pound parsnips,
peeled and cut into
1-inch pieces
(optional)
•
1 pound red or gold
potatoes, scrubbed
and cut into 1-inch
pieces
•
1½ tsp Thyme
•
2 tbsp Minute tapioca
•
2 cups frozen peas,
thawed |
|
|
 |
|
| (CLICK
ANY PICTURE TO
ENLARGE) |
|
|
|
|
| PREPARATION: |
|
1. Pat beef dry with paper towels
and season with salt & pepper to
taste. Heat 1 tbsp oil in large
skillet over medium-high heat until
just smoking. Cook half the beef
until well browned all over, appx. 8
minutes. Transfer to slow-cooker
insert and repeat with additional 1
tbsp oil and remaining beef.
2. Brown onions in 1 tbsp oil and
1/4 tsp salt to the empty skillet
and cook until browned, appx 6 to 8
minutes. Add tomato paste and cook,
stirring frequently, until paste
begins to darken, appx 2 minutes.
Slowly stir in broth, soy sauce and
bay leaves and bring to boil.
Transfer to slow cooker.
3. Toss carrots, parsnips, potatoes,
remaining oil and ½ tsp Thyme, ½ tsp
salt, and ½ tsp pepper in large
bowl. Place vegetables on one side
of a large piece of heavy-duty
aluminum foil. Fold foil over
vegetables to form packet that will
fit in slow cooker; crimp edges to
seal. Stir tapioca into slow cooker;
set vegetable packet on top of beef
mixture.
4. Cover and cook on high 6 to 7
hours (or low 10 to 11 hours).
Transfer vegetable packet to bowl
and discard bay leaves. Carefully
open packet (watch for steam) and
return vegetables and any
accumulated juices to slow cooker.
Stir in remaining Thyme and peas,
cover and let stand until heated
through, about 5 minutes. Serve.
HINTS: I couldn’t find
parsnips for mine, so I added about
4 celery stalks cut into 1 inch
chunks. The foil packet protects the
veggies from overcooking and getting
mushy.
Checkout
the website Tuesday, November
23, for an American
Thanksgiving Day special. |
|
 |
|
| (CLICK ANY
PICTURE TO ENLARGE) |
|
 |
|
|
|
|
|
|
|
