Monday, January 15, 2007

The best beef stew ever (a crock pot recipe)

This recipe is dairy free!

one 2 lb. roast (bottom round works wonderfully and is less expensive)
one can low-sodium beef broth
3 stalks celery, washed and thickly chopped
3/4 bag of baby carrots, washed
4 medium white or russet baking potatoes, peeled and cut into 1-inch thick pieces
1 large yellow onion, sliced (do NOT dice/chop)
8 oz. fresh mushrooms, washed
1/2 - 1 Tablespoon minced garlic (choose based on taste preference)
1 and 1/2 Tablespoons of cornstarch

Place the thick potato slices in bottom of slow cooker and cover bottom with potatoes. Then rinse the roast and place the meat directly on top of the potato slices. Around the sides place the carrots, and then the celery on top of the carrots. Then, pour ONLY HALF (equal to one cup) of the beef broth into the slow cooker. Dispose of the other half. Rub garlic into top and exposed sides of beef and top beef with onion slices (should cover the meat).Top with mushrooms and place lid on slow cooker. Cook for approximately 8 hours (may be faster or slower depending on your slow cooker) on LOW.
At the end of cooking time, remove the roast and carve, then carve the slices you have in half. Put the cornstarch into the slow cooker WHILE THE MEAT IS OUT AND BEING CARVED (this will thicken the broth for stew-like consistency). Replace the meat and let sit for approximately 5 minutes (NO MORE OR MEAT WILL TOUGHEN). Serve immediately after. Enjoy!

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