Nothing says country cooking like beef stew. I made a couple gallons of it this weekend for my Mom's 50th birthday party with my parent's beef so I thought I'd share my recipe. It is so easy in the slow cooker-and very tasty! As a bonus, the leftovers make a great pot pie.
Beef Stew
olive or canola oil
4 med. onions, chopped
small can tomato pate
3 t or ~ 6 cloves minced garlic
salt
14 oz can low sodium chicken broth
14 oz can low sodium beef broth
~4 lbs beef stew meat
1/3 c soy sauce
2 T dry tapioca
2 bay leaves
1 1/2 lbs red potatoes, cut into chunks
1 lb baby carrots
1 t thyme
2 c frozen peas
pepper
Heat some oil in a skillet and add the onions, tomato paste, garlic, and salt to taste. Cook until onions are softened and lightly browned 10-15 min. Stir in some broth, scraping up browned bits. Put in a slow cooker with the meat, broth, soy sauce, tapioca, and bay leaves.
Toss the potatoes & carrots with some oil and the tyme and season with salt & pepper. Wrap in a foil packet and place on top of the rest in the slow cooker. Cover and cook on low until the meat is tender 9-11 hours.
Remove foil packet and skim off fat. Remove bay leaves. Dump the contents of the foil into the stew and add peas. Let stand about 5 minutes.
Beef Pot Pie
Roll out a frozen pie crust or make your own. Place leftover beef stew into shell and cover with top dough. Brush with beaten egg mixed with water. Bake at 375 until golden brown.
No comments:
Post a Comment