Cube and brown the beef in a little oil and garlic. I used 2 pounds and sauteed in two batches because too much meat in the pan will not brown well. Add some salt while the meat is sauteing.
Add some red wine, a little more.
Add some sliced mushrooms
Add some onions. I used four medium sized onions.
Let everything start cooking together
Add some chopped celery.
Add some carrots - I used the ones that are ready to cook.
Add some potatoes. We're cutting down on starch and carbs, so I used less than I could have.
I decided to transfer the whole stew to a crock pot/slow cooker which is larger than the pot I had started with. But I did this mainly so I wouldn't have to check on the cooking quite as often.
Add some tomatoes - you can use stewed tomatoes or diced tomatoes in their own juice.
Add salt and pepper and several bay leaves
This stew cooked in the crock pot for about 5 hours. Add a little water as needed during cooking if stew is too dry.
I added a can of peas about a half hour before serving. You can use frozen peas which are probably better, or even some green beans if you don't have peas. Discard the bay leaves as you find them.
It was yummy!
Dinner's Ready!
Benni:
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| "You better not touch MY stew" |
3 comments:
Looks good. One trick I do is sacrifice a couple carrots, two sticks of a celery and and onion to a medium dice. That way the flavor can be extracted more easily - and they go in BEFORE the meat.
I also add a little bit of flour since oils are used to get the veggies cooked so it makes a nice basis for the gravy.
And yes, I use about a cup or so of Bordeaux red wine in it. And I use diced tomato too.
http://www.flickr.com/photos/kd1s/12096611366/
I usually add a turnip or a Swede ( Rutabaga) chopped up as well - it's amazing the depth of flavor that adds to the carrots celery and onions.
I've even put in some red beets - they add a sweetness and actually don't turn the whole stew red.
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