Around
the middle of the country weather stays unpredictable through March.
Keep this easy recipe handy for the nasty days. Remember a slow hand
will heat things up in the kitchen as well as the bedroom!
Basic,
easy steps to this classic. Nothing else to add. Just follow these
steps and it will always turn out fantastic.
Ingredients:
2
lbs beef chuck, cut into 1 1/2-inch pieces
1
teaspoon sweet paprika, plus more for garnish
Kosher
salt and freshly ground black pepper
1/3
cup all-purpose flour, plus more for coating
3
tablespoons olive oil
2
onions, chopped
1
can french onion soup
2
cups low-sodium beef broth
½
lbs fresh mushrooms, sliced
1
pkg frozen stew vegetables
Sour
cream, for serving
Directions:
Wipe
out and spray your slow cooker, set on
low.
Chop the onions and place in bottom of cooker.
Cut
the beef into 1.5 inch bites. Toss the beef with the paprika, 1½ tsp
salt and ½ tsp pepper. Coat in flour and shake off any excess.
Heat
2 tablespoons of the oil in a large nonstick skillet over medium-high
heat. Add the beef and cook Stirring occasionally until it begins to
brown, about
7 minutes. 
Transfer the beef to the slow cooker. Cover.
Heat the remaining 1 tablespoon of oil in the skillet over medium heat. Add the 1/3 cup flour: whisk until thick (it's OK if there are some lumps). Add the can of soup and broth, ½ tsp salt and a few grinds of pepper and bring to a simmer, whisking; continue simmering and whisking until the gravy is smooth and thick, about 4 minutes.
Pour the gravy into the slow cooker, cover and cook on low for 8 hours.
After the 6 hour mark add the vegetables and mushrooms, stir in. Re-cover to finish cooking.
If you wish a really thick stew:
About
30
minutes prior to
serving, ladle out about ½ cup of liquid from the stew. Whisk
in 2 tsp cornstarch and add it back to the stew, stirring gently
to combine. This helps thicken it up! If you want it even thicker,
you can repeat this process once, waiting about 15 minutes between
to double check thickness.
Serve
with a crusty bread.
For
our music: https://www.youtube.com/watch?v=nBmNcLBaPUE
Serving
my Master Indy
socialslave
To
satisfy and restore.
To
nourish, support and maintain.
To
gratify, spoil, comfort and please,
to
nurture, assist, and sustain
…..I
cook!
Please
buy slave's cookbook:
The
Little Black Book of Indiscreet Recipes by Dan White
http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTMvia @amazon
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