Beef Stew v1.0

I’ve made lots of beef stew, and it’s always been ok. This last batch was pretty good and I’m going to use it as a basis for improvement:

Ingredients

• 1.5lbs potatoes
• 3 cups cabbage
• 1 cup baby carrots
• 1kg beef (used sirloin tip roast)
• 3 cloves garlic
• 2 med cooking onions
• 300g (1 package pre-sliced) white mushrooms
• 2 celery stalks, chopped
• 2 tsp thyme
• 2 tsp parsley
• 2 bay leaves
• 3 dashes worcester sauce.
• 1.5 tbsp of tomato paste
• 2 cups beef stock

Directions:

1. Trimmed the beef of excess fat and cut up beef into cubes. Sprinkled with salt, pepper, flour. Let sit briefly.
2. Put oil and meat into pan. Seared meat, leaving It sit without stirring to get some browning.
3. Stirred meat and added garlic and onions. Sautéed.
4. Transferred contents to a crockpot.
5. Added all vegetables to crockpot, but reserved ½ of the mushrooms for later.
6. Added 1.5 tbsp of tomato paste to crockpot.
7. Deglazed pan with 2/3cup of red wine vinegar. Transferred into crockpot.
8. Added beef stock and extra water to the crockpot to get the liquid level right.
9. Cooked for 5+ hours on crock-pot high. Didn’t need nearly this long, but doesn’t hurt.
10. In the last 45 mintutes to 1hr, added the remaining mushrooms, more vinegar, salt, pepper to taste.

It was very good. Next Time:

Skip the potates

Add rutabagas?

Use chicken or veal stock instead of beef – a little too rich.

Consider some black olives – is that too weird?

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