Sunday, February 5, 2012

Beef Stew

It's a cold winter night.
Snow falling, fire crackling in the fireplace.
Kids quietly playing in their own corner of the house. Me? In the kitchen looking at the stove, staring at the empty pot. What can I feed my hungry bears?
Looked in my icebox and trying to see what I can whip up.
Ahhhhhh, beef, chicken,  shrimps, salmon,carrots, potatoes, celery, green and red peppers, an array of veggies. And yes! A leftover bottle of wine from last night.
Despite a full fridge, seems like there's always nothing to eat.
You open and close the refrigerator door, trying to find what to eat. Open, close,open,close.
Snap out of it!!! Think!
Aha!!! Chicken soup or Stew?
On cold autumn or winter nights we just want a warm hearty meal.
So STEW it is!!!
I am a throw everything in the pot cook so this is hard for me to give you the exact recipe.
So adjust the recipe according to your taste if you'd like.


2 pounds stew beef
1/4 cup flour
2 tablespoons vegetable oil
2 cups beef broth
1/2 cup any red wine
1 can 14.5 oz Diced Tomatoes (or 1 1/2 cups dice fresh tomatoes)
1 can 6 oz Tomatoe Paste
1 tablespoon Worcestershire sauce
1 clove garlic, peeled
1 or 2 bay leaves
1 medium onion, sliced
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon cracked pepper
1/2 teaspoon paprika
Dash of ground all spice and italian seasoning (optional)
3 large carrots, sliced
3 ribs celery, chopped
1/2 cup of cut into chunks red pepper
1/2 cup of cut into chunks green pepper
1/2 cup pitted green olives

1/2 cup frozen green peas, thawed
1 tablespoon chopped fresh italian parsley leaves


Set a 12-inch saute pan over medium-high heat. Add 1 tablespoon of the olive oil to the pan and season the beef with 1 teaspoon of the salt, and 1/2 teaspoon of the black pepper. Dredge beef in flour. Sear the beef (in 2 batches) in the saute pan for about 2 or 3 minutes per side.
Add the beef broth, red wine, Worcerstershire sauce, diced tomatoes, tomato paste, herbs, spices, sugar and browned meat to a slow cooker. Cover the slow cooker and set the temperature to high. Cook for 1 hour. Add the potatoes and carrots and continue to cook the stew for another 5 hours. During the last hour of cooking, add the olives and chunks of peppers, and replace the lid. Once the stew is cooked, stir in the peas and parsley and serve immediately.

Note: Everyone has a different palate. Some like more salt, I try not to add a lot of salt in my recipes since I have HBP. So feel free to season it according to your taste.

My family love the stew serve over rice. Or you can serve it with biscuits.
Yum, yum, yum!

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