During my last visit with Matt, he made some slow-cooker stew that was the epitome of stick-to-the-ribs. Since he was in the middle of a move, I've dubbed it "Matt's Moving Stew." In preparation of a Jer visit, I finally knocked of the rest of the unpacking (see the last box below) and to celebrate and to feed my hungry brother, I whipped up a batch of the stuff. The best part about slo-cooking is coming home to find dinner done.
Matt's Moving Stew (as stolen from Martha Stewart, which is how I know Matt is gay, ala
The 40 Year-Old Virgin, not that there is anything wrong with that.)
3 pounds of beef chuck, trimmed of visible fat and cut into 1-1/2 inch cubes
1/3 cup tomato paste
3 tablespoons balsamic vinegar
2 tablespoons all-purpose flour
coarse salt and ground pepper
1 pound medium onions (about 2) cut into 1-inch chunks
1 pound (about 6) small white or red potatoes, well scrubbed, halved if large
1 pound carrots, cut into 1-1/2 inch lengths
6 garlic gloves, crushed
2 bay leaves
Place beef in a 5-quart slow-cooker. Distribute tomato paste, vinegar, and flour over beef.
Matt likes to add an extra splash of vinegar. Season generously with salt and pepper. Add onions, potatoes, carrots, garlic, and bay leaves. Cover slow-cooker. Cook on high until beef is fork-tender, about 5 hours (or cook on low heat for about 8 hours).
Matt also recommends adding between 1/2 and 1-1/3 cups of water during the cooking.
I plan to add a savory shot later like my friend Rachelle always does. I put on a pound just reading her site.
UPDATE: Here it is
More slow cooker recipes.
The Last Box
…
Site of the Day: I don't really care, because I dislike Apple and fanboys, but all the kids are talking about the new (expensive and big) iPhone.
During my last visit with Matt, he made some slow-cooker stew that was the epitome of stick-to-the-ribs. Since he was in the middle of a move, I've dubbed it "Matt's Moving Stew." In preparation of a Jer visit, I finally knocked of the rest of the unpacking (see the last box below) and to celebrate and to feed my hungry brother, I whipped up a batch of the stuff. The best part about slo-cooking is coming home to find dinner done.
Matt's Moving Stew (as stolen from Martha Stewart, which is how I know Matt is gay, ala
The 40 Year-Old Virgin, not that there is anything wrong with that.)
3 pounds of beef chuck, trimmed of visible fat and cut into 1-1/2 inch cubes
1/3 cup tomato paste
3 tablespoons balsamic vinegar
2 tablespoons all-purpose flour
coarse salt and ground pepper
1 pound medium onions (about 2) cut into 1-inch chunks
1 pound (about 6) small white or red potatoes, well scrubbed, halved if large
1 pound carrots, cut into 1-1/2 inch lengths
6 garlic gloves, crushed
2 bay leaves
Place beef in a 5-quart slow-cooker. Distribute tomato paste, vinegar, and flour over beef.
Matt likes to add an extra splash of vinegar. Season generously with salt and pepper. Add onions, potatoes, carrots, garlic, and bay leaves. Cover slow-cooker. Cook on high until beef is fork-tender, about 5 hours (or cook on low heat for about 8 hours).
Matt also recommends adding between 1/2 and 1-1/3 cups of water during the cooking.
I plan to add a savory shot later like my friend Rachelle always does. I put on a pound just reading her site.
UPDATE: Here it is
More slow cooker recipes.
The Last Box
…
Site of the Day: I don't really care, because I dislike Apple and fanboys, but all the kids are talking about the new (expensive and big) iPhone.
