Friday, November 6, 2015

Beef Stew

(Sorry - I missed my photo opportunity!)

5 lb Beef round - cut roughly into 1 to 1 1/2 inch cubes
2 1/2 lbs carrots, cleaned and cut into 3" pieces
6 medium onions, cleaned, sliced
2 1/2 c red wine (I used Cabernet Franc)
3 c beef stock
leaves of fresh rosemary (I got mine from about 10 inches of stem)
4 bay leaves
1/2 t salt
1 t fresh ground pepper

1/2 lb shiitake mushrooms, cleaned and sliced 1/4" wide

1 1/2 c cold water
12 T cornstarch

Put everything except the mushrooms in a large crockpot.
Turn on high to reach bubbling.
Turn down to low to cook for 3-4 hours
Turn on high and add mushrooms - cook for 2 hours.
Mix cold water and corn starch - add a bit at a time to the crockpot, around the perimeter.
Gently stir crockpot contents to distribute the cornstarch slurry.

Continue to cook on high bringing back to bubbling.
If the carrots are cooked through, reduce to low and hold to serve when ready.

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