Beef Stew
Ingredients:
3 lbs. Boneless Chuck Roast, cut into 1-2 inch pieces
~10 Small New Potatoes, cut in 8 each
1 Tbsp. Tomato Paste
1 Sleeve McCormick Toasted Onion & Garlic Potato Seasoning
6 Cups Water
7 Large Carrots, chopped into 1 inch pieces
~12 oz. Mushrooms
1 Cup White Wine
1 Tbsp Butter
Crushed Red Pepper
Salt & Pepper to taste
Directions:
1. Brown the pieces of meat over high in your slow cooker. If your slow cooker doesn’t have that option brown the meat in a pan over high heat and then transfer it into the slow cooker. Chop your potatoes into 1-2 inch pieces and brown those using a skillet over high heat for about 10 minutes. Mix occasionally. Salt the potatoes lightly. Transfer the potatoes into the slow cooker. Whisk together the water, potato seasoning and tomato paste to make the broth. Add the broth to the slow cooker. Start the slow cooker on high for 3.5-4 hours.
2. Meanwhile, chop your carrots and set aside. Slice your mushrooms and sauté them with the butter and a little salt for 5 minutes. Then add the white wine and continue sautéing until the wine is almost completely absorbed. Set aside. With 30 minutes left to go add the carrots into the slow cooker. Taste the broth and add salt, pepper, and crushed red pepper (optional) to taste. With about 10 minutes to go add the mushrooms to the slow cooker.
Perullo Press 