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That stew looks fargin' awesome! Recipe please..?
10/10!
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Happy to share, it's not mine. I got it from a slow-cooker recipe book from America's test kitchen.
It starts with a chopped large onion, a 1/4 cup tomato paste, 1tsp thyme, and 6 cloves garlic. Sweat that out in a pan for 8-ish minutes, add 1/3 cup flour and stir for a minute, add 1.5 cups chicken stock, then transfer to slow cooker. Chop up about 5 medium red potatoes, 3 sticks of celery, 1lbs baby carrots, 8 oz. mushrooms and wrap in a foil packet. Add 1.5 cups beef stock as well as S&P to taste and 2 bay leaves to the main mixture.
The veggies actually go in a foil pack on top of everything else (somewhat separate), and I throw them in to the main mixture 1 hour before completion. This is part of the America's test kitchen stuff I don't understand, other than it works. I am guessing it is to allow the beef to have time to become really tender, without the rest of it falling apart from the slow cooker. Along with the veggies from the foil packet, I add 2 cups of frozen peas.
All told I cooked for 6.5 hours on the slow cooker.