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Slow Cooker, Soups and Stews | |
| 2 tablespoons olive oil 2 pounds beef stew meat, cut into 1-inch pieces 1 1/2 teaspoons kosher salt 1 teaspoon Essence, recipe follows 3/4 teaspoon cracked black pepper 2 tablespoons unsalted butter 1/2 pound button mushrooms, thinly sliced 3 tablespoons all-purpose flour 3 cups veal or beef stock, at room temperature 2 tablespoons tomato paste 1/4 teaspoon dried thyme 1/4 teaspoon dried oregano 1/4 teaspoon dried basil 1/8 teaspoon ground allspice 1 pound small (golf ball size) new potatoes, quartered 1 cup diced carrots 1 cup frozen pearl onions, thawed 1/2 cup frozen green peas, thawed 1 tablespoon chopped fresh parsley leaves | |
| Set a 12-inch saute pan over medium-high heat. Add 1 tablespoon of the olive oil to the pan and season the beef with 1 teaspoon of the salt, 1 teaspoon Essence and 1/2 teaspoon of the black pepper. Sear the beef (in 2 batches) in the saute pan for about 2 or 3 minutes per side. Add the butter, mushrooms, flour, veal stock, tomato paste, herbs, spices, and browned meat to a slow cooker. Cover the slow cooker and set the temperature to high. Cook for 1 hour. Add the potatoes and carrots and continue to cook the stew for another 7 hours. During the last hour of cooking, add the pearl onions and replace the lid. Once the stew is cooked, stir in the peas and parsley and serve immediately. | |
Unrated | |
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