Wintertime Therapeutical Beef Stew

A cure for the cold winds right in your Crock Pot

In this slave is going to add a bit more knowledge. Cooks over time have learned certain vegetables just go with meat. The French even have a term for it: “mirepoix” (pronounced: meer-pwah) This is a combination of onions, celery, and carrots. Usually in a ratio of 2:1:1. At times potatoes or tomatoes are substituted in some recipes. You will find this mixture in the stew. This recipe introduces it slowly as the right mixture will be found in the package of stew vegetables. Google it for more information.

Another point slave would like to make is that there is a difference between Bullion, Broth, and Stock.

Bullion has a much salter taste.

Broth is a lighter more finished and delicate taste

Stock is strong and meaty, which is used in this hearty stew.

Ingredients

 

• 2 pounds Chuck Roast, cut into 3-inch pieces
• 2 tablespoons corn oil
• 1 yellow Onion rough chopped in big pieces
• 1 1/2 teaspoons kosher salt
• 1/3 cup all-purpose flour
• ½ teaspoon ground ginger
• ½ teaspoon ground nutmeg
• 2 tablespoons unsalted butter
• 3 cups beef stock, at room temperature
• ½ Can diced tomatoes
• 4 ribs of celery cut ½ inch
• 2 cans small (golf ball size) new potatoes, quartered
• 1 pkg frozen stew vegetables thawed

 

Directions

Heat oil in a large skillet to a medium-high. Sprinkle the meat with kosher salt and some fresh ground pepper to taste. Then brown in the hot oil. Keep turning the chunks until there is some good dark color on all sides. This takes a total of about 10 minutes. While that browns, mix flour, ginger and nutmeg stirring together until well blended in a medium sized bowl. Stir in 2 cups of stock a little at a time. If you have a whisk this will be easier but you can do it with just a fork and some more effort. You don't want lumps of white flour floating around.

Turn the slow cooker on HIGH. Put the browned meat in. Now back to the skillet: Put in the butter and add the remaining 1 cup beef stock and let it bubble for a minute to deglaze. Stir with a wooden spoon or spatula to scrape up the browned bits on the bottom of the pan. Slowly add the additional stock mixture while stirring until it is well incorporated. Then pour this over the meat in the cooker, cover and let cook for one hour.

Add the potatoes, celery, and diced tomatoes (but not the packaged stew vegetables yet). Continue to cook the stew on High for an additional 6 hours. (Total of 7 hours) Now add the thawed package of vegetables: replace the lid. Cook for 1 final hour. Once the stew is cooked, reduce the temperature setting to low and you are ready to serve.

Stew is a great way to warm up in cold weather. It is usually served with a type of bread. I suggest one of those pop-open tubes of French or Italian breads that you bake yourself. If your store bakes Ciabatta rolls, get them to warm up in your oven. Their texture is great for dipping into the bowl and salvaging those last few drops.

Some prefer a green salad served first to feel like they have a full sized meal. However I would not suggest fixing a heavy desert with this. Possibly a couple of cookies and a cup of hot chocolate.

 

Note: left over stew served the next day can be even better because once you chill it, any fats will harden into a layer that can be lifted off before re-heating. 

slave finds this comforting. Especially when Master has been out in the cold. I can place this before him and as He eats I can gently press my forehead against his back, no words are necessary.