Thursday, January 5, 2012

RECIPE: Hannah's Beef Stew

I am pleased to say that my first new recipe of 2012 was a complete success! Winter finally decided to show up here in Greensboro, so I felt that a warm, hearty beef stew would be the perfect meal on a cold night. After pulling from 3 different recipes, I created my own version. Note that my stew is made in a crock pot, so you have to let your anticipation build for several hours. :)


HANNAH'S BEEF STEW (serves 4)
1.25-1.5 lb stew beef, cubed
1.5 c red potatoes, cut as you like
1 c celery, cut as you like
1 c carrots, cut as you like
1 yellow onion, roughly chopped
3 cloves garlic, minced
3/4 c red wine
3/4 c guinness
3/4 c beef broth
2 T tomato paste
1 T light brown sugar
1 T worcestershire sauce
2 T olive oil
2 T butter
1/4 t thyme
1 T dried parsley
2 bay leaves
salt + pepper

Place the chopped vegetables in the crock pot. Rinse beef, pat dry with paper towels, then season with salt + pepper.

In a large skillet, heat olive oil at medium heat. Add beef to the pan and brown on all sides, about 5 minutes. Add garlic and cook for an additional minute. Season with salt + pepper. Remove beef and add to crock pot.

Add butter to the skillet and allow to melt. Add all liquids, tomato paste, sugar, worcestershire, thyme, and parsley. Stir. Bring to a boil and allow to boil for at least 2 minutes. Reduce heat and let simmer for 10 minutes. Season with salt + pepper if you like.

Pour liquid into crock pot, add bay leaves, cover, and cook on low for 6-9 hours. (I left mine just shy of 8 hours.) Remove the bay leaves and serve! This stuff is delicious!


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