Monday, September 14, 2009
This is what's on the menu for Abe tonight. I've made it before and he loves it. He liked it so much that he asked me to make it for family before.
It's a very classic beef stew, a real comfort food. You can add which ever veggies you like, but the ones in the recipe are spot on. It's simple to make and basically foolproof.
I got this from my Not Your Mother's Slow Cooker Recipes for Two by Beth Hensperger.
Baby Beef Stew Classico
Cooker: 1 1/2 to 3 quart
Setting: High for 4-5 hours. or Low for 7-8 hours; peas added during last 30 minutes
1 lb. lean, boneless chuck roast, trimmed of fat and cut into 1 1/2-inch chunks
Salt and freshly ground white or black pepper to taste
1 tablespoon olive oil
1 small yellow onion, chopped
1/4 lb. baby carrots
1 small parsnip, peeled and diced
6 ounces baby red potatoes, halved or quartered
1 1/2 cups beef broth
1/2 cup dry red wine
2 tablespoons tomato paste
4 sun-dried tomatoes packed in oil, drained and chopped
1/2 teaspoon dried thyme or marjoram
1 1/2 tablespoons unsalted butter, softened
1 1/2 tablespoons all-purpose flour
1/4 cup frozen petit peas, thawed
1. Sprinkle the cubes of beef with some salt and pepper. In a medium-size saute pan over medium heat, heat the oil until very hot. Add the meat cubes and brown on all sides, 4-5 minutes.
2. Spray the crock with nonstick cooking spray and add the onion, carrots, parsnip and potatoes. Add the meat, broth, wine, tomato paste, sun-dried tomatoes and thyme; mix well. Cover and cook on HIGH for 4 to 5 hours (or LOW for 7 to 8 hours), until the meat is fork-tender.
3. When there is about 30 minutes of cooking time left, knead the butter and flour together in a small bowl with a fork. Add the butter-flour ball (known as a beurre manie) to the crock and stir until melted. Add the peas to the crock. Cover and cook another 30 minutes. Season to taste and serve hot.