|In an effort to clear out the freezer, I had some stew beef I needed to use up. Stew in the summer time, especially the Houston summer time, is not a good fit. Crockpot meals work well in the summer because I don't have to heat up the whole oven. I got this recipe from the Year of Slow Cooking and I only made a few slight changes. The biggest surprise with this recipe was that Miss F ate it right up. Vegetables and meat~ and she ate it all!|
1.5 pounds beef stew meat
3 slices bacon, cut in half
1 tablespoon olive oil
½ onion, sliced in rings
1 cup carrots, peeled and cut into large chunks
2 garlic cloves, smashed and chopped
1 ½ teaspoons herbs de provence
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon tomato paste
2 cups red wine
In the bottom of your crockpot, smear the olive oil. Then lay down 3 slices of bacon. Add sliced onion and garlic. Put the meat into the pot on top of the onion and garlic, and sprinkle on the herbs, salt and pepper. Toss the meat to distribute the spices to all sides. Add tomato paste. Lay the other 3 slices of bacon on top of the meat, and throw in the carrots. Pour wine over the whole thing.
Cover and let cook on low for 8-9 hours, high for 4-5, or until meat has reached desired tenderness.
Serve with whipped mashed potatoes, and a ladle full of crock juices.
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