Perullo Press

Beef Stew

 
I’ve been wanting to make a beef stew for a long time and this one definitely satisfied my craving. My husband and I usually give our dishes letter grades and this one was an A+ (rarely used, in fact I don’t know if I’ve ever given myself an A+) for me. Most stews have a thick gravy-like broth. What I love about this dish is the thin water broth. The thin broth makes this dish light while still very filling. My husband added some hatch chile peppers last minute and they gave the stew a nice spicy kick. 
 



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.

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This entry was posted on June 13, 2013 by in Food.
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