You know when you throw something together and then it turns out really well? But you didn’t.. say pay attention to what you were doing? Well that is this one. It was a major success in the slow cooker, as far as Beef Stew goes it was perfect. But I didn’t measure anything and really, beef stew isn’t remarkable in itself but I am still getting a hold of the slow cooker. So here is what I think I did – just for next time so I can try again.
[print_this]Pat dry and salt and pepper 1C of beef stew meat. Heat a skillet to medium and add 1T of oil and brown the meat in batches. Remove and put in the slow cooker. Add 3 carrots and 3 stalks of celery roughly chopped. Turn heat down to medium low and saute for a few minutes. Add a healthy pinch of dried oregano and an even bigger one of basil. (If I had an onion I would’ve added it then.) Add 3 minced cloves of garlic and saute for another few. Add 1T of tomato paste and a glass of red wine. Simmer for 3-5 minutes until wine reduces. Add 2 chopped potatoes and 2C of stock. Stir to combine. Pour over meat in slow cooker and set on low for 8-10 hours. Serve with crunchy bread.[/print_this]