Monday, October 22, 2012

Red Stew

Red Stew

Adapted from a recipe from Fantastic Slow Cooker Beef Stew that is also on my blog. I wanted to make something that would be a great source for beta-carotene - so this is rich in Carrots and Sweet Potatoes. This came out great and I will definitely make it again.

Ingredients (serves 4-6)
1 1/2 pounds beef stew meat, cut into 1 inch cubes
1/4 cup all-purpose flour
1 teaspoon kosher salt (adjust to taste)
1/2 teaspoon ground black pepper (adjust to taste)
1 tsp paprika
2 cloves garlic, minced
2-3 bay leaves
2 tsp Worcestershire sauce
1 large onion, cut into thin slices
2 Sweet potatoes, peeled and cut into 1" slices
1-2 lbs Carrots (adjust to taste), sliced into 1" pieces (bite sized)
1 large Parsnip, peeled and cut into small pieces
2 cups beef broth

1. Place meat in slow cooker. In a small bowl mix together the flour, salt, pepper and paprika; pour over meat and mix thoroughly.
2. On top of the meat, add garlic, bay leaf, Worcestershire sauce, onion, sweet potatoes, carrots, parsnips, and beef broth.
3. Cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours. (The low setting is ideal here).


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