This is not a true beef stew with a thick gravy-like sauce, but lighter with a great combination of veggies in a tomato/wine broth. I worked this recipe around several times before I got what I was looking for. The good news is that when you have 12 houseguests staying with you, nothing ever gets thrown away. The one thing I do...
Provided by Andy Anderson !
Categories Beef
Time 20h
Number Of Ingredients 19
Steps:
- 1. PREP/PREPARE
- 2. A note on the wine, and the use of what are called: "cooking" wines. If the wine is not good enough to drink, it is not good enough to cook with. Just sayin'
- 3. For the beef, I am using an Arm Roast
- 4. If you are not a fan of Worcestershire sauce (because of some of the ingredients), you might want to try this version... Trust me, you will never miss the anchovies. https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/diy-essentials-homemade-worcestershire-sauce.html?r=1
- 5. Gather your Ingredients (mise en place).
- 6. Add all of the ingredients for the marinade to a saucepan, over medium heat.
- 7. Let simmer, then remove from the heat.
- 8. Allow to cool down to room temperature, about 45 minutes, then place into the fridge until nice and cool, an additional 45 minutes.
- 9. While the marinade is cooling, cut up the beef.
- 10. Add the cool marinade and the beef to a small bowl, or Ziploc bag, and stick the fridge for about 12 hours.
- 11. Chef's Note: You can go up to 24 hours; however, I did not notice any appreciable change to the recipe... 12 hours is fine.
- 12. Remove the beef from the marinade, and reserve the liquid.
- 13. Add the veggies to the bowl of your slow cooker, and pour in the reserved marinade.
- 14. Cook the chopped bacon in a skillet over medium heat, until beginning to crisp, and then add to the slow cooker.
- 15. Increase the heat to medium high, and then cook the beef in the rendered bacon fat.
- 16. Sear all the sides, but do not overcrowd the skillet.
- 17. Add the seared beef to the slow cooker, and mix with the veggies.
- 18. Slow cook for 6 - 8 hours, or until the beef is tender and juicy.
- 19. PLATE/PRESENT
- 20. Serve in bowls with rolls, or crusty bread. Enjoy.
- 21. Keep the faith, and keep cooking
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