Each Month

Chef Mimi, a novice at slow cookin, will choose 1 ingredient (meat/veggie/fruit/herb) to be thrown in the crock. Chef Tiffany, an experienced slow cookin specialist, will then post a recipe featuring the ingredient of the week, challenging Mimi to learn new moves in the kitchen.

Join us
as we discover tips and tricks to getting down with your slow cooker.

Wednesday, February 10, 2010

The Recipe: Traditional Beef Stew

Prep: 25 mins 
Cook: Low 10 hours, High 5 hours 
Serving size: 4-6
Category: Soups/Stews

  • 2 tablespoons all-purpose flour
  • 1 pound of stew meat, cut into 3/4-inch cubes
  • 2 tablespoons cooking oil
  • 3 cups cubed sweet potatoes
  • 1 cup sliced carrot
  • 1 medium onion, cut into wedges
  • 1 cup frozen green beans
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 2 teaspoons instant beef bouillon granules 
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon dried oregeno, crushed
  • 1/2 teaspoon dried basil, crushed
  • 1/4 teaspoon pepper
  • 1 bay leaf 
  • 2 1/2 cups spicy vegetable juice
Pour flour in a plastic bag. Add meat cubes and shake until meat is covered with flour. In a skillet heat oil and brown meat evenly. Drain off fat.

Layer sweet potatoes, carrots, onions, green beans, peas and corn in slow cooker. Add browned meat.

Combine the beef bouillon granules, Worcestershire sauce, herbs and vegetable juice in a bowl and mix. Pour mixture over the meat and veggies. Add bay leaf.

Cover and cook on low-heat setting for 10-12 hours or on high-heat for 5-6 hours or until meat and vegetables are tender. Discard bay leaf. Ladle into bowls.
    Tips and Tricks:
    - Chef Tiffany

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