March 1, 2009

Food for thought

I'm supposed to be studying for my mid-term on Thursday but I had to take a break and share my new recipe for beef stew. It might seem like a lot, but adding the entire can of tomato paste plus lots of minced onion results in a wonderfully rich and flavorful dish. If you are in the part of the country that is being hit with a winter storm today like we are, you might want to fire up your crock pot and give this a try.

Elise's Beef Stew

1 small can tomato paste
2 Tbsp Worcestershire Sauce
1/2 cup shallots, minced
3-4 cloves garlic, minced
1 stalk celery, diced
2 Tbsp Montreal Grill Seasoning
1/2 tsp cumin seeds
1/2 tsp dried oregano
1/4 tsp ground thyme
1 tsp ground black pepper

1 pound flank steak, cut into 1.5 inch cubes
2 cups baby Yukon Gold potatoes, halved
4 carrots, cut into 1.5 inch pieces
2 parsnips, cut into 1.5 inch pieces
1 cup mushrooms, halved
1/2 cup red wine or beef stock
1 cup hot water

Combine ingredients for marinade in your crock pot and toss with beef until the pieces of meat are evenly coated. Add vegetables and toss briefly, then add liquids. With cover on, cook for 3-4 hours on the highest setting or until vegetables are tender, stirring every hour (I've never done it with this recipe, but I'm sure it would be fine to start it in on high for an hour or so then turn it down to low for 6-7 hours). Season with salt and pepper to taste and serve.

Enjoy, and stay warm today.

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