Happy St Patrick’s Day! There are no Irish folk in our household, but that doesn’t mean we can enjoy some classic dishes from the Emerald land. Okay, so this one is more French than Irish, but it’s the thought that counts, right? On Tuesday, our friend Dennis came over to spend the day. He and his five-year-old helper had this lovely beef stew simmering in the crock pot for hours. The results were impressive. It is insanely rich and hearty and the meat just falls apart on your folk. Just the thing to take the chill out of a cold, damp March day.
Dennis’ French Crockpot Stew
What You Need:
1 1/2 lbs. to 2 lbs. stew beef (keep cut pieces fairly large)
12 garlic cloves
2 shallots (peeled and left whole)
3 onions (peeled, cut in 1/4ths)
(bag small peeled carrots)
(bag tiny- red or white- potatoes)
1 cup red wine
1/2 cup beef broth
1 15 ounce can (diced tomatoes) (with green chilies if possible)
2 teaspoons tomato paste
2 tsp. finely chopped fresh chopped Rosemary
2 tsp.. finely chopped fresh chopped Thyme
dash of cloves
1 bay leaf
How To Make:
1. Heat olive oil in a dutch oven or heavy bottomed pot.
2. Cook garlic and shallots 5 minutes (remove with slotted spoon)
3. Cook beef until all sides browned (remove with slotted spoon)
4. Pour in wine to deglaze pan
5. Throw in all other ingredients, stir and heat slightly
6. Pour into crock pot
7. Cook on Low for 10 hours… (or high 5 to 6 hours)
8. During the last half hour mix in a bowl: 1/3 cup and 3 tbs. flour….mix well and pour into crock pot, mix in and close lid for the last half hour.
9. Serve with buttered egg noodles.