This recipe is a must try!#Healthy #Tasty #LiveSTUSH

This recipe is for a 3 1/2 to 5 quart slow cooker. The ingredients needed are:

2 tbsp (30ml) extra virgin olive oil
2 lbs (1kg) stewing beef cut into 1 inch (2.5 cm) cubes
2 onions, finely chopped
4 stalks of celery, thinly sliced
4 large carrots, peeled and diced
2 cloves minced garlic
1 tsp (5 ml) dried thyme or 1 tbsp (15 ml) fresh thyme
1 tsp (5 ml) sea salt
1/2 tsp (2 ml) cracked black peppercorns
2 bay leaves
1/2 cup (125 ml) dry red wine (or beef stock)
1 cup ( 250 ml) beef stock
1 tbsp Beef demi-glaze


Take a half a can of Concentrated Beef Bullion, add about a half cup or so of regular beef stock to it and reduced in a pot ’til there is about a tablespoon left.

In a skillet on medium heat, add the beef in batches to brown. This takes about 4 minutes to do for each batch. Transfer to the slow cooker using a slotted spoon to save the juices in the pan.

Add the onions, celery and carrots and cook about 7 minutes, stirring often until the vegetables are softened. Add garlic, dried thyme (if using fresh, set it aside) sea salt, peppercorns and bay leaves, then cook for only a minute.

Add the wine and continue stirring scraping up any beef bits that are stuck to the bottom or the pan (called deglazing). Then add the stock and bring to a boil. This is where you add the demi-glaze.

Transfer mixture to the crock pot and stir well. Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. If using fresh thyme, add it in 3/4 of the way through.

Make up mashed potato using a drier potato and when the stew is done, pour it over top of the mashed potatoes or to the side.

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