Sunday, December 16, 2012

Rainy Day Beef Stew

Finally.... winter has come to San Diego! Nothing like a little rain to put me in the baking and cooking mood. Since it's the holiday season and I am busy like everyone else, I decided to use my slow cooker today to save some time. I can just throw in the ingredients and run out the door. This particular stew hit the spot tonight on such a chilly night. (Yes, I know "chilly" is a relative term in San Diego.)

I was able to use one of my cooking tricks with this recipe. I do not like onions, but I love the flavor. So, instead of finely chopping the onions, I just sliced the onion in half and put in the bottom of the slow cooker. When the stew was done, it was easy to remove. So, I enjoyed the flavor without having to deal with the fine onion pieces.


Rainy Day Beef Stew

adapted from a recipe found at www.slowandsimple.com

Ingredients


1 medium-size onion, finely chopped or cut in half (as discussed above)
2 medium-size carrots, cut into 1/2' thick slanting slices
1/2 stalk of celery, cut into 1/4' thick slanting slices
1 1/2 pound small thin-skinned potatoes, scrubbed and cut lengthwise into quarters (I used small gold potatoes)
8 ounces mushrooms, sliced
2 to 2 1/4 pounds beef stew meat (pre-cut for convenience)
1/4 cup all-purpose flour
2 teaspoons dry thyme
1 can (about 14 1/2 oz.) diced tomatoes
1/4 cup red wine or beef broth
1 package (about 10 oz.) frozen peas, thawed
Salt

 

Directions


1.  In a 3 1/2-quart or larger electric slow cooker, combine onion, potatoes, and mushrooms.

 
2.  Coat beef cubes with flour, then add to slow cooker and sprinkle with thyme.
 
 
3.  Add tomatoes and wine. Cover and cook at low setting until beef is very tender when pierced (8 to 10 hours).
 
 

4. While the beef and potatoes are cooking, pre-cut the vegetables.
 
 
5.  When there is 1.5 hours left on the slow cooker, add in the carrots and celery.
 
 
 
 
5.  When cooking is complete, stir in peas. Increase cooker heat setting to high; cover and cook until peas are heated through (10 to 15 more minutes).

 
 
6.  Season to taste with salt.

 
 
7. Enjoy and Happy Holidays!
 
xox,
Amy

 

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