So this one was worth the wait…
And I got to use my new knife (a lot).
Here’s the Recipe:
Hearty Beef Stew, Cook’s Country Magazine
5 pounds boneless beef chuck-eye, trimmed and cut into 1 1/2 inch cubes
3 T vegetable oil
4 medium onions, chopped fine
1 (6 ounce) can tomato paste
2 c low-sodium chicken or beef broth
3 T soy sauce
1 pound carrots, peeled and cut into 1 inch pieces
1 pound red potatoes, peeled and cut into 1 inch pieces
1 pound parsnips, peeled and cut into 1 inch pieces
1 1/2 t minced fresh thyme
2 bay leaves
2 T Minute Tapioca
2 c frozen peas, thawed
1. Dry beef with paper towels, then season with salt and pepper. Heat 1 T oil in large nonstick skillet over medium-high heat until just smoking. Add half of beef and brown on all sides, about 8 minutes. Transfer to slow-cooker and repeat with remaining beef (you shouldn’t need more oil).
2. Add 1 T oil, onions, and 1/4 t salt to empty skillet and cook until golden brown, about 6 minutes. Add tomato paste and cook, stirring well, for 2 minutes. Add broth and soy sauce, bring to simmer, and transfer to slow-cooker.
3. Toss carrots, parsnips, potatoes, 1/2 t thyme, and remaining 1 T oil into bowl. Season with salt and pepper. Wrap vegetables in foil packet that will fit in slow cooker. Stir bay leaves and tapioca into slow cooker; set vegetable packet on top of beef.
4. Set slow-cooker to high, cover and cook for 6 to 7 hours (Or cook on low for 10 to 11 hours.) Transfer vegetable packet to plate. Carefully open packet (watch for steam) and stir vegetables and juices into stew. Add remaining 1 t thyme and peas and let stand until heated through. Season with salt and pepper to taste and serve.
As you can tell, there was a LOT of chopping and cutting involved. I was really excited to use my new knife – and it cut like a dream! I do have to say, though, I think it’s still a bit too big for my hands – but it’s definitely a step in the right direction.
I also learned that, apparently, according to Hubby at least, stew is a tandem cooking event. Or at least he treated it as such.
In other words, he stood by me the whole time, assisting me with my cutting, measuring, stirring, etc. For the most part, that was fine. I was a tad irritated that when I was not chopping my onion properly, he made me start over on a new onion. Seriously? He’s lucky I let him stay in the room after that.
Here are a couple of pictures of my cutting handiwork:
So I decided to halve the recipe because it would only be serving 2 (and a quarter, if you count my picky four year old). That made plenty for us all and left lots for yummy leftovers.
I skipped the parsnips because frankly, I have no idea what they are or what they taste like, so I thought I’d be safe.
Everything went really well (how could it not with Hubs standing over my shoulder the whole time!)…
And surprise to you all, it was absolutely amazing (the title didn’t give it away, did it?).
Tender, flavorful. So, so, so good! Even my four-year old and 11 month old loved it. That’s a sign of a good meal.
I highly recommend this recipe. Enjoy!