2.5 lb cheap beef (beef chuck underblade is what we bought)
1 cup white whole wheat flour
1 tsp salt
1 tsp fresh ground pepper
2 onion, coursely chopped
4 medium potatoes, cubed to about 2"
1 12 oz bag of baby carrots
2 branches rosemary
1 bay leaf
1 cup mushrooms, quartered
1 quart mushroom broth (Pacific brand is what I used) or I suppose beef broth would work
- Cut beef into 2" cubes, removing fat and membranes as desired
- Mix flour, salt and pepper in a freezer bag
- Put beef into the bag and shake, refrigerate
- Mix vegetables and herbs and broth in a bowl, refrigerate
- In the morning, put the beef on the bottom of the crock-pot, then throw everything else on top. Set on low.
- When I got home, the potatoes were still a bit hard (they were cut too big) and I put the heat on high for 30 minutes. But I think if the potatoes were cut smaller like I've said in the recipe, that wouldn't be necessary.
2 comments:
We are making beef stew this weekend. If I think of it, I will write down what we do and post it here for you.
Is there anything better, by the way, than homemade bread?
I once made my own starter (still have some in the fridge, and it's about 7 or 8 years old) from scratch (no yeast) which can leaven bread by itself. It makes artisan breads-- you make them over a two-day period. Once upon a time in my life, I made homemade bread daily. I even kept a bread journal at the time, and wrote down how I did each recipe, any variations, the humidity, my mood, etc. Sometimes I took shortcuts and added yeast so I could make it all in one day. It was still fabulous, but there is nothing quite like the crust of a slow-leavened, artisan bread.
/end rant. :)
Oh, wow. I'm very, very, impressed. I have trouble with bread because my house is too darn cold most of the time, so I can only make it on a day I'm doing laundry -- I let it rise in the laundry room while the dryer is on.
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