September ’10 – Week 2 – Sunday Dinner/Entree
This stew is elegant enough for the adults as is, and makes a gorgeous Sunday dinner, but as for the picky kids in your house? We’ve got you covered. Serve this stew up on a “volcano” made of molded white rice and tell them it’s not stew- it’s lava! This recipe is another one that’s good for busy weekends, since it’s done in the slow cooker, freeing you up to enjoy your day.
2 lbs chuck beef, cubed
1 bottle dry red wine
3 garlic cloves, crushed
3 bay leaves
2 C AP flour
2 onions, cubed
1 lb carrots, peeled and cut in chunks
1/2 lb mushrooms
1 lb small potatoes, halved or quartered
1 T garlic, minced
2 C stock or broth
1/2 C chopped sun-dried tomatoes
2 T Worcestershire sauce
1 package frozen peas
Salt and pepper to taste
The night before, place cubed beef in a bowl with wine, bay leaves, and crushed garlic. Allow to marinate, refrigerated, overnight.
The next day, combine flour, salt and pepper in a bowl. Remove beef from marinade with a slotted spoon, reserving marinade aside. Dredge the beef in the flour mixture and set aside. Heat olive oil on med-high in a heavy skillet and cook beef in batches until all beef is thoroughly browned on the outside.
Into a slow cooker, place beef, onions, carrots, potatoes, and mushrooms. Add 2 1/2 C of the reserved marinade back into the hot skillet and deglaze. Place deglazing liquid into the slow cooker, along with minced garlic, thyme, rosemary, sun-dried tomatoes, Worcestershire sauce, salt and pepper.
Allow to cook on high for 4-6 hours, or until beef is perfectly tender and vegetables are cooked through. Stir in frozen peas shortly before serving, allowing to heat through.
White Rice Volcanoes:
Cook 1 C white rice according to package directions (should make about 2 C cooked.) Allow to cool most of the way, but keep moist. Using your hands, form rice into conical ‘volcano’ shapes on the plate. Create a crater using your fingers, then pour the stew over the top.