Wednesday, February 24, 2016

Cooking and Entertaining: Beef Stew

Beef Stew

When the weather is cold, I find myself craving hearty meals and make soup, stew or chili at least once a week.  These meals are great because I can eat the leftovers for lunch on cold New England days.  We used to eat this stew “Hawaiian style” (over sticky, white rice) but since we now view simple carbohydrates as a treat, we eat it with a salad.  Even without the white rice, I still like this stew as much as I did 20 years ago when I started making it.

the ingredients

My mom taught me to place the flour, seasonings and meat in a plastic
bag and shake it to evenly coat the meat

Placing the veggies and stew seasoning in the crockpot

Browning the stew meat

Deglazing the pan with the wine

After adding the V-8 and water, bring the stew to a boil and then transfer
to a crockpot

Beef Stew

1 lb.  stew meat
1 C.  flour
1 tsp.  salt
2 Tbsp.  canola oil
1/2 tsp.  pepper
1 pkg.  McCormick stew seasoning
1  onion, diced
2  carrots, diced
2  potatoes, diced
12 oz.  spicy V-8 juice (or tomato juice with 10 dashes Tabasco)
1 C.  red wine
2 C.  water

Combine flour, salt and pepper, and coat stew meat with seasoned flour.  Heat a large pot, add oil and brown stew meat.  Add red wine and scrape up browned bits.  Add remaining ingredients and cook over low heat for about 4 hours.  Or transfer to a crockpot and cook on low for 6 hours.

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