My friend Kristina gave me this recipe from her mom. She raved that it was the best stew she had ever tasted, too bad I chose a 65 degree plus day to make it! I would agree that it is delcious stew and it has a big bonus that it can be made in the crockpot. When I brought it to the table, C asked for some Ritz Crackers. I was puzzled, why do you need crackers with stew? His logic was that the stew was much like some of the Chunky Soup he enjoys from a can (gross) and he has crackers with that, so why not with stew. At the end of the day, he decided that the stew had a "weird" flavor in it. Miss F devoured a ton of carrots and potatoes, so she obviously didn't agree. I wonder what he considered weird, considering all the flavors in the sauce are things he enjoys. Who knows...I am guessing he will be downstairs for cereal in no time. |
Country French Stew
printable recipe
6 slices bacon, cut into ½ inch pieces
1 boneless beef chuck roast, 2 pounds, trimmed of fat cut into 1-inch pieces
1 large onion cut into ½ inch wedges
2 cups carrots, peeled and cut into 2 inch pieces
6 to 8 new potatoes, cut into 1 inch pieces
2 cups red Zinfandel
1 cup beef both
4 tablespoons flour
1 teaspoon dried basil
½ teaspoon dried thyme
1 teaspoon salt
¼ teaspoon pepper
1 can, 14.5 ounce diced tomatoes
3 cups sliced fresh mushrooms
1 tablespoon sweet Hungarian paprika
Spray slow cooker with cooking spray. In a nonstick skillet, cook bacon over medium high heat, stirring occasionally, until crisp. Place bacon in slow cooker. Discard all but 1 tablespoon bacon fat in skillet. Cook beef in bacon fat in batches 2 to 3 minutes, stirring occasionally, until brown. Stir onion into beef. Cook 1 minute, stirring occasionally. Sppon into cooker.
Stir carrots, potatoes, wine, broth, flour, basil, thyme, salt, pepper and tomatoes into cooker. Cover and cook on low for 8 hours.
Stir in mushrooms and paprika and cook on low for 20 to 30 minutes more.
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