Easy Beef Stew
Serves 8
Prep Time: 20 minutes
Cook Time: 2 hours
- 3 lbs lean stew meat, cubed (I recommend chuck or boneless short ribs)
- 2 quarts beef or chicken stock
- 12 oz frozen "vegetable soup mix," easily available in your supermarket's freezer, or your choice of chopped or diced vegetables, fresh or frozen (should include at minimum carrots, celery, and onions)
- 1 28 oz. can of crushed tomatoes
- 1 cup flour, for dredging
- salt and pepper, to taste
De-glaze the pot with the stock and scrape all the browned bits from the bottom of the pot. Bring to a simmer and add the tomatoes and meat. Simmer, covered, for at least an hour. If you're feeling ambitious, this would be a great time to add a bouquet garni (a bundle of herbs tied in cheese cloth or kitchen twine). This is a great flavor booster, but you may not have the ingredients on hand. Add the vegetables and cook for another 30 minutes to an hour. Serve hot.
In the slow cooker variation, the browning step is omitted (and I'd recommend not flouring the beef). Just throw everything in a slow cooker and cook on low for 8 hours or so. It's not perfect, and the texture and flavor is less pronounced. It will work, though, in a pinch, and you can always augment the flavor with herbs and spices of your choosing.
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