Grandma Marie’s Beef Stew Recipe
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Category: |
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Ingredients: |
Ingredients: 2 lbs. beef cubes
Sea salt
Virgin olive oil
5 cloves chopped garlic
1 cup fresh trimmed and peeled pearl onions
3 large diced white potatoes
3 large sliced carrots
2 celery chopped stalks
1 cup dry red table wine
4 cups Swanson beef broth
1 tablespoon balsamic vinegar
1-2 teaspoons thyme
1 bay leaf
Ground pepper, to taste
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Directions: |
Directions:Salt the beef cubes on all sides and let sit in a bowl for 30 minutes.
Turn crock pot on high.
In a heavy pot, heat a dash of virgin olive oil over medium-high heat. Place the beef cubes in the pot and brown on all sides to sear in the flavor, using long tongs to turn the pieces. Remove the beef and add it to the crock pot
Add the garlic, pearl onions, potatoes, carrots and celery. Pour in the wine and broth. Stir. Add the balsamic, herbs and ground pepper. Cover and cook for 4-5 hours or when the beef and vegetables are tender. |
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Personal
Notes: |
Personal
Notes: Slow cooking meat over a low fire is considered the oldest known method for cooking around the world in almost every culture. The first written record of preparing stew comes from the Book of Genesis, where, for a bowl of stew, Esau trades his father’s dowry with his brother Jacob. Geography played a major role in determining what meat was used either by availability and/or religious practices.
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