restaurant Cookbook

Beef Stew

This recipe requires a slow-cooker (aka crockpot). It takes about 5 minutes to prep, and a few hours to wait: 4hrs on high, or 12hrs on low. I just leave it overnight, tastes best this way. The quantities below make about 3 servings, but you need to adjust them for the size of your slow-cooker, so that everything fits into it and leaves about an inch to the brim. A variation of it is the traditional Jewish cholent, Saturday meal: you start it on Friday night and it simmers there all day, you serve it as it continues to cook.
  • You will need:
  • 1 cup beef stew meat
  • 1 cup chopped potatoes
  • 1 chopped onion
  • salt and pepper (whole, black)
  • Optional: carrots, zucchini, bell peppers, sweet peas, prunes, raisins, beans, bay leaf, parsley, oregano, basil, etc
Chop up all the veggies, place in the slow-cooker, add meat and spices, cover with water. Feel free to experiment; for example, try adding dry beans (and water for them), or using marrow bones in addition to (or instead of) meat. Keep in mind that spices act differently in slow-cookers: you need to use half the amount you would normally use, and you can\'t have pits in the prunes (or else the stew will be too bitter to eat even if you\'re very hungry).

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