Tuesday, October 20, 2009I have a confession... I do not own a Crockpot. You would think that I would have one sitting next to my mixer, but I don't. Whenever I make something that takes a long period of time to cook, it's always on the stove.
I had a craving for stew yesterday and started searching around for recipes and funny enough, most of them were made in a Crockpot. I had a few ideas and started cooking away. It seemed to be missing something and I had no clue what it was. I was on the phone with my mother and she was the savior of the stew (my mother didn't think I'd give her credit and here it is). She asked me if I had red wine and if I did, add some to it. It was exactly what it needed. Thank you Mom - see I do listen sometimes. This serves about 3 servings - enough for dinner for two and lunch for tomorrow.
1 1/4 lb. top round stewed beef - cut into 1" chunks
1 tbsp. canola oil
2 c. beef broth
1 c. water
2 beef bouillon cubes
1 tsp. Gravy Master
1/4 c. red wine (I used Merlot)
1/2 tsp. salt
1/8 tsp. pepper
1 carrot, peeled and cut into 1" pieces
1/2 box frozen pearl onions
2 medium potatoes, peeled and cut into 1" pieces
1/2 c. cold water
2 tbsp. flour
In a 4 qt. Dutch oven, heat oil over medium heat. Add beef and cook for 15 minutes, until sides are browned. Add broth, water, bouillon cubes, Gravy Master ,wine, salt and pepper. Bring to a boil and reduce heat to low. Cover and let simmer for 2 1/2 hours or until beef is almost tender.
Add carrots, onions and potatoes. Cover and cook for about 30 minutes or until vegetables are tender.
Pour water and flour into a covered container. Shake until mixed. Add mixture to stew and stir constantly. Heat until boiling, stirring constantly. Boil and stir for 1 minute until thickened.
If you liked this, you may like:
French Onion Soup
Beans in Stew Habichuelas Guisadas
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