Tuesday, October 19, 2010
Hearty Shredded Beef Stew
Who doesn't like beef stew? It's one of those go to soups that you make when the weather gets cold and it warms you to your core. I love all the veggies and the meat when it falls apart in your mouth, mmmmmmmm. I can't wait for lunch now.
Now there are a hundred ways to make this but you know me I love to use my crock pot. If you don't want to use this method then you can cube up the beef and saute it off then go from there. I just like it when the beef is all stringy and you get it in every bite. Also the red wine is optional but I HIGHLY recommend it. It takes the soup to a whole new level.
You know what else I didn't realize until right now I didn't put mushrooms in this. Whoops. Add 1/2 a pound of button mushrooms, that ate quartered, to the veggie mix.
Please let me know if you have any questions.
- 4 - 5 pound beef roast
- 1 1/2 cups red wine, divided
- salt and pepper
- 1 teaspoon garlic powder
- 1 teaspoon olive oil
- 4 cloves garlic, minced
- 1 large onion, diced
- 6 carrots, peeled and diced
- 5 stalks celery, diced
- 6 medium potatoes, diced
- 3 bay leaves
- 8 cups good beef stock or broth
- 1 teaspoon Tabasco sauce
- cornstarch and water combined to make a slurry
1. Take the roast and seasons with salt, pepper and then the garlic powder and place in a crock pot. Cover with 1 cup of the red wine, set the crock pot to low and let cook for 8 - 10 hours. Best to do this in the morning before you go to work.
2. Remove the roast form the crock pot and reserve all that liquid at the bottom. Shred the beef and set aside until ready to use. In a large stock pot over medium heat the olive oil then add the garlic, onions, carrots, celery and potatoes and stir well for about 10 minutes or until the onions are translucent.
3. Add the shredded beef, bay leaves, beef stock and Tabasco to the pot and stir well. Season with salt and pepper then let simmer for about 30 minutes or until all the veggies are soft. Then add your slurry until you have the consistency you desire and cook an additional 5 minutes.
4. Serve with crusty bread and some fresh ground black pepper.
Posted by Christian and Kishelle Linenko at 8:20 AM