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Diana's Beef Stew

MyCookbook Recipe Database
MyCookbook Member: pairey
Recipe Category: Crock Pot
Recipe Preparation Level: easy

    Diane's Beef Stew

    2 Pounds beef stew chunks (the cheap stuff works
    great in stews)
    4 med size potatoes, cut into small larger than bite
    size, pieces
    1 large white or yellow onion, chopped
    2 large stems of celery, chopped finely
    1 cup baby carrots (more if you like carrots)
    2 cups sliced mushrooms
    4 cups beef stock
    1 cup red wine (I prefer Merlots, but use what is your
    favorite) More if you like... like me
    6 cloves of minced garlic
    Tbs or so of olive oil

    The following to taste:
    dried oregano
    dried basil
    dried thyme
    salt
    pepper
    cumin

    First use the dried seasonings to season the uncooked beef, making
    sure all is coated. Then in your pressure cooker (or other pot like
    thing if using a slow cooker) brown the beef in the olive oil, along
    with the chopped onions and garlic. Stir often to keep the onions and
    garlic from burning and to get a nice browning on all sides of the
    beef cubes. Then add the rest of the ingredients to the pot. If you
    are using the slow cooker, transfer everything to that pot. You can
    add more of the spices if you like, I like things spicy so I tend to
    add much more, especially of garlic, pepper and oregano. If using the
    slow cooker, set it to high and cook all day. If using the pressure
    cooker, cook for at least 30 minutes at pressure and let it slowly
    cool down. If your stew has not thickened, then take a couple of tbs
    of corn starch and mix with warm water and add to the stew, bringing
    to a boil again until thick. Taste the stew and adjust seasonings as
    necessary to your taste. It may not need anything or you may want to
    add a bit of extra seasonings.

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