Thursday, February 5, 2009

Beef Stew

Mark started calling my beef stew "Esau Stew" when we were first married. The name has stuck, and it continues to be an easy and filling meal in our rotation. It's a forgiving recipe, so substitute as you will!

Serves 6

2 lb (preferably grass-fed) stewing beef
1 lb carrots, cut into thin rounds
5-6 small potatoes, cubed
1 onion, coarsely chopped
1 c red wine
4 cups chicken or beef stock
3 bay leaves
1 t oregano
4 cloves garlic

Add ingredients to crockpot. Cook on low for 12 hours. Salt and pepper to taste.

If you would like your beef stew a bit thicker, combine 2 T arrowroot powder or flour with 1/4 c water, stirring vigorously. Bring to a boil. Add to stew. Bring to a boil. Serve.

For a simple meal, serve with No Knead Bread. (But start this the day before!)

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