Blizzard Stew

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Through the night the wind howled and the snow piled up. We woke to a Dickens bitter cold day. The TV news peeps told us all to stay home. Well yea, we're buried under a foot of snow with 50 mile an hour winds. Good day for Blizzard Stew

I just happened to have all the ingredients. As soon as I had heard of the impending noreaster I ran out (along with everyone else in town) to stock up on essentials. I use a slow cooker. The low, long, slow simmer slowly breaks down the structure of the muscle tissue, tenderizing the meat.

Some assembly required:

• I use lottsa baby carrots, chopped
• 1 large onion roughly chopped
• 4-5 med. Yukon Gold potatoes, cut into chunks 

• 2 pound beef stew-meat chunks
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1 clove garlic, crushed
• 3 cups low-sodium beef stock or vegetable stock
• 3/4 teaspoon salt
• 2 teaspoons Worcestershire sauce
• Pepper to taste
• 3 tablespoons pan searing flour
• 2 teaspoons tomato paste
• red wine-whatever's onhand
• 1/4 cup lentils opptional

Easy Peasy Instructions

 

1. Glaze onions on the stovetop adding dredged beef cubes to brown. S&P to taste

 

2. Remove onions and beef to slow cooker on auto.

 

3. Add wine to stovetop pan and swish getting the last bits. Pour all into slow cooker

 

4. Add all other ingredients.

 

5. Sit back and chill. Ready in approx. 8 hours or until the beef is tender and the potatoes are just fork tender. 

 

Makes 6 to 8 real people servings 

I'm serving it with a hearty HoHoHo French bread and Mulled Wine. Pics & recipe to follow