Beef Stew How To
March 8, 2011

Normally I would dredge the beef in a bit of seasoned flour and brown it, but the interesting aromas that waft through the halls around here notwithstanding, I didn’t think it would be very neighborly to smoke up the hallways with eau de meat before 9 am. I’m thoughtful that way, I guess.

So, no dredging, but this stew was excellent; the meat tender and delicious and the grated potato near the end does the thickening that the flour would have otherwise.

The three of us had this for supper over buttered egg noodles and we have half in the freezer.

So into the slow cooker:
1 – 1/2 lbs (500g) cubed beef
2 large carrots, chopped
1 large onion, chopped
2 garlic cloves, chopped
1 large tin plum tomatoes, juice and all, broken up a bit
1 cup beef or veggie stock, water or dark beer
5 or six dashes each of worshestershire sauce and hot sauce
1 scant tbsp. dried thyme
the same of oregano
and 3 or 4 bay leaves (best if you can use a combination of dried and fresh herbs, but if you’re doing so, wait and put the fresh in towards the end)
a good grind of pepper

I left the cooker on low and we went out for the day:

Paulo

When we got back all I did was was taste and correct the seasonings, and grated in 1 peeled potato.

And that’s it. It was warm and comforting and delicious.

Easy as pie. Easier.

Beef stew story post

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