So, for the time being it feels like winter and I'm in the mood for a warm bowl of stew and toasty bread. Here's my favorite recipe, it's super simple and requires no searing.
Enjoy. I'm off to figure out what in the world to wear skiing this weekend in 74 degrees!
Red Wine Beef Stew
3 c. low sodium beef broth
1 c. red wine or Guiness, if that's more your style)
2 T. cornstarch
1 T. cold water
Salt & Pepper
1 thyme sprig
11/2 to 2 lbs. flat iron steak, cubed (Giant sells large flat irons)
1 chopped yellow or Vidalia onion
1 T. chopped garlic
10 baby golden potatoes, cut in half
15 mushrooms, any variety
15 baby carrots or 3 carrots chopped
2-3 celery stalks, chopped
1 c. crushed tomatoes
Place the beef stock, wine, thyme, salt and pepper into crock pot. In a small dish, mix cornstarch with cold water. Pour into crock pot and mix well. Toss in everything else and make sure you can see a bit of liquid, if you can't just add more water to the crock pot. Cook on low for 8-9 hours or if you are in a rush, high for about 4-5 hours should do the trick.
If you prefer a thicker stew, once the stew is ready to serve, mix together another 2 T. cornstarch and 1 T. cold water and add this mixture to the crock pot, mix and leave uncovered for a little while until the stew thickens up.