Ingredients: |
Ingredients: 1½ pounds stewing beef cut into 1 or 1½ inch cubes (use chuck roast or sirloin tip)
2-3 carrots peeled and cut into 2- or 3-inch lengths (or use baby carrots)
1 or 2 yellow sweet onions peeled and cut into quarters or coarse chopped (or use 4 or 5 small white onions or 4 or 5 medium leeks—white part plus 1 inch of green)
1 turnip cubed
3-4 cloves garlic, peeled and coarsely chopped
2-3 parsnips, peeled and cut into 2- to 3-inch lengths
Optional vegetables, choose from: 2 ribs celery, sliced; 1 cup mushrooms, sliced, quartered or halved depending on size; 6-8 small new potatoes, unpeeled halved or whole depending on size; ½ cup sundried tomatoes (add the last 10 minutes of cooking)
Stock: 4¼ cups beef stock
3 teaspoons mixed herbs (use three of these: oregano, marjoram, thyme, or dried basil—if you use sprigs tie stems with kitchen twine)
1 bay leaf
Salt and freshly ground pepper to taste
⅓ cup or so fresh Italian flat-leaf parsley chopped—as a garnish or add to slow cooker last 10 minutes of cooking and stir in
|
Directions: |
Directions:In large slow cooker arrange prepared vegetables.
Season beef a day ahead if you like. Brown beef in skillet over medium heat in a couple of teaspoons of oil before adding cubes to slow cooker, about 2 minutes to brown all sides
Place beef cubes atop vegetables
In medium bowl, gently combine stock with herbs.
Pour stock evenly over meat and vegetables and add bay leaf.
Cook on high for 4 to 6 hours or on low for 8 to 10 hours; cook until vegetables are tender and meat is cooked through but not overdone. |
This recipe for Beef and Winter Vegetable Stew is from