Sunday, February 16, 2014

Italian Beef Stew

Winter doesn't seem to want to leave and there's more snow in the forecast for tonight.  It's a good day to let the meal basically make itself in the crock pot and what a flavor difference a few herbs can make (for the better).  







Italian Beef Stew

1 1/2# beef stew meat
2 tbsp extra virgin olive oil
1/2 cup onions, minced
2 large garlic cloves, minced
4 cups beef stock
1 tbsp celery flakes
1 tsp sage
1 tsp oregano1 tsp parsley
1 tbsp tomato paste
1 bay leaf
2 large carrots, peeled and sliced
2 potatoes, peeled and diced
1/2 cup peas

Heat olive oil in a large frying pan over medium heat.  When hot, add in beef stew meat and season with salt and freshly ground pepper.  Lightly brown meat in small batches and place in the crock pot.  Add in onions and garlic and let soften in the last batch of meat.  Pour in beef stock and stir in herbs and tomato paste.  Add in carrot first.  After about a half hour, add in the potatoes.  Cook until vegetables are fork tender.  Add in peas.