A traditional French recipe, that often uses lower and tougher cuts of meat. Hearty fare that includes vegetables, meat and spices make in a slow cooker (crockpot) for several hours. There is some preparation, but not much. Comes out delicious with just a little bit of effort. One of my favorites and real crowd pleaser.
Ingredients:
2 lbs beef for stew
All purpose flour
2 cups beef stock
2 cups red wine’
Tomato paste
mushrooms
carrots
garlic
salt, pepper,
sprigs of fresh thyme
Bay leaves
Pearl Onions
Directions:
Very easy to make. I use a Dutch Oven, and I use it over and over and it really comes out well for me.
Dredge the beef stew pieces in plenty of flour to which a generous helping of salt and pepper has been added.
Fry the stew pieces in oil for about 5 minutes making sure they are browned on all sides.
Fry them in small batches, don’t crowd the pan.
Remove and place them all in crockpot. On low heat.
add the wine, 1 can of tomato paste, & beef stock to the pan you cooked the meat in. I make my own beef stock out of beef bones and water and salt and let it cook in the crockpot over night. Drain all the bits and pieces out before you use.
Cooking Tip: Deglazing
Scrape all the bits on the bottom of the pan, mix, and bring to a simmer. This process is called “Deglazing”. It took me a while to figure out what this meant…but you will come across this term from time to time. What it means is that you are using a liquid, it could be anything….water, wine, broth, liquor…..whatever the liquid is that you using for the recipe you are cooking. The liquid breaks up the bits on the bottom of the pan as you scrape them up with a spatula, a wooden spoon or whatever works for you. This is a very important step. You will see the bits, usually a brown crust on the bottom of the pan, slowly disappear and you scrape them up…these ‘bits” are full of flavor and “deglazing” the pan incorporates that flavor into your food.
Directions: (Cont’d)
Then pour over the meat in the crockpot.
Add a couple of cups of mushrooms, carrots, & pearl onions.
Add a whole clove of garlic, peeled.
Add some more salt.
Top with a handful of fresh thyme springs.
Let cook for 6 to 8 hours, longer is better.
Serve with a baguette, or crusty bread or potatoes.
Looking for more dinner ideas? Try this ebook out…
“2 Weeks of Quick & Easy Dinners”
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