This is my own recipe adapted from others over time. I hope you enjoy it!
Julie’s Beef Stew
1 1/2 – 2 lbs. Sirloin Tip Roast, cut up or Stew Meat
4- 6 tbsp. flour
1 tsp. salt
2 - 4 tbsp. butter
1 large onion, chopped
1 1/2 cloves garlic, chopped
1/4 cup parsley, chopped up
3 - 8 oz. cans tomato sauce
3 cups beef broth
1/8 tsp. cloves
1/2 – 1 tsp. coarse ground black pepper
1 small bay leaf
1/2 tsp. dried thyme, or 1 1/2 tsp. fresh, chopped
dash of Tabasco sauce
1/2 cup red wine, or red cooking wine
6 potatoes, cut up
6 carrots, cut up or a couple handfuls of peeled mini carrots
1 stalk of celery cut up, optional
1. (Stew meat, flour and salt will be divided into 2 parts to dredge meat with flour and sauté.) In a large, Ziploc bag, combine 2 - 3 tbsp. flour and 1/2 tsp. salt. Shake to combine flour and salt and then add stew meat to bag. Shake to coat meat with flour.
2. Melt 1 – 2 tbsp. butter in large pan and sauté flour dredged stew meat at medium high until browned on all sides. Repeat step 1 with second portion of stew meat.
3. While the meat is browning, you need to get out your Crockpot. (Stove top directions are at the end of the recipe.) Put these things in it: cut up onion and garlic, chopped parsley, tomato sauce, beef broth, cloves , black pepper, bay leaf, thyme and Tabasco.
4. Set the timer on low for 5 -6 hours.
5. Now you need to prepare the vegetables. In a glass 9 x 13 dish, add the cut up potatoes, carrots and celery. Add a little bit of water, 1/2 – 3/4 cup, to cover the bottom of the dish. Cover vegetables and dish with plastic wrap. Cook in the microwave for 5 – 7 minutes (depending on your microwave). Turning, if necessary, halfway through if your microwave doesn’t have a turntable. I like to cook my vegetables to where they still are a bit firm and not completely soft as they will cook more when added to the pot. BE VERY CAREFUL when lifting the plastic wrap as serious steam burns happen to those who aren’t! Ouchy, ouchy!
I leave my vegetables in the microwave and go do a lot of other things for the rest of the day…
6. Add the wine the last hour of cooking.
7. Add the cooked vegetables the last half hour of cooking.
Serve with your favorite bread. Here is the finished Boule from the dough I showed you yesterday. Absotively delish! The recipe is in Artisan Bread in Five Minutes a Day. See how the one on the right is shaped like a heart? It was made with love. Or maybe I just love bread.
This recipe doubles nicely if you’re feeding a crew.
For the beef broth, I use, McCormick’s Beef Base purchased at Costco. 1 tsp. beef base plus 1 cup water = 1 cup broth.
Stove top instructions:
Follow steps 1 and 2 to brown your meat. Add step 3 ingredients and cooked meat to a big pot. Bring to a boil and then simmer for 2 - 3 hours or until meat is tender. Add wine the last hour and add the cooked vegetables the last half hour.