{"id":317,"date":"2007-01-10T04:55:59","date_gmt":"2007-01-10T04:55:59","guid":{"rendered":"http:\/\/www.brooklyntrout.com\/archive\/2007\/01\/10\/matts-moving-stew-its-whats-for-dinner\/"},"modified":"2007-01-10T04:55:59","modified_gmt":"2007-01-10T04:55:59","slug":"matts-moving-stew-its-whats-for-dinner","status":"publish","type":"post","link":"http:\/\/www.brooklyntrout.com\/archive\/2007\/01\/10\/matts-moving-stew-its-whats-for-dinner\/","title":{"rendered":"Matt’s Moving Stew, It’s What’s for Dinner"},"content":{"rendered":"

During my last visit with Matt<\/a>, 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.<\/p>\n

\nMatt's Moving Stew<\/strong> (as stolen from Martha Stewart, which is how I know Matt is gay, ala The 40 Year-Old Virgin<\/a>, not that there is anything wrong with that.)
\n3 pounds of beef chuck, trimmed of visible fat and cut into 1-1\/2 inch cubes
\n1\/3 cup tomato paste
\n3 tablespoons balsamic vinegar
\n2 tablespoons all-purpose flour
\ncoarse salt and ground pepper
\n1 pound medium onions (about 2) cut into 1-inch chunks
\n1 pound (about 6) small white or red potatoes, well scrubbed, halved if large
\n1 pound carrots, cut into 1-1\/2 inch lengths
\n6 garlic gloves, crushed
\n2 bay leaves
\nPlace beef in a 5-quart slow-cooker. Distribute tomato paste, vinegar, and flour over beef. Matt likes to add an extra splash of vinegar.<\/em> 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.<\/em>\n<\/div>\n

I plan to add a savory shot later like my friend Rachelle<\/a> always does. I put on a pound just reading her site.
\nUPDATE: Here it is<\/em>
\n\"stew.jpg\"
\nMore slow cooker recipes.<\/a>
\nThe Last Box
\n\"empty_box.jpg\"
\n…
\nSite of the Day:<\/strong> I don't really care, because I dislike Apple and fanboys, but all the kids are talking about the new (expensive and big) iPhone<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

During my last visit with Matt<\/a>, 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.<\/p>\n

\nMatt's Moving Stew<\/strong> (as stolen from Martha Stewart, which is how I know Matt is gay, ala The 40 Year-Old Virgin<\/a>, not that there is anything wrong with that.)
\n3 pounds of beef chuck, trimmed of visible fat and cut into 1-1\/2 inch cubes
\n1\/3 cup tomato paste
\n3 tablespoons balsamic vinegar
\n2 tablespoons all-purpose flour
\ncoarse salt and ground pepper
\n1 pound medium onions (about 2) cut into 1-inch chunks
\n1 pound (about 6) small white or red potatoes, well scrubbed, halved if large
\n1 pound carrots, cut into 1-1\/2 inch lengths
\n6 garlic gloves, crushed
\n2 bay leaves
\nPlace beef in a 5-quart slow-cooker. Distribute tomato paste, vinegar, and flour over beef. Matt likes to add an extra splash of vinegar.<\/em> 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.<\/em>\n<\/div>\n

I plan to add a savory shot later like my friend Rachelle<\/a> always does. I put on a pound just reading her site.
\nUPDATE: Here it is<\/em>
\n\"stew.jpg\"
\nMore slow cooker recipes.<\/a>
\nThe Last Box
\n\"empty_box.jpg\"
\n…
\nSite of the Day:<\/strong> I don't really care, because I dislike Apple and fanboys, but all the kids are talking about the new (expensive and big) iPhone<\/a>.<\/p>\n","protected":false},"author":1,"featured_media":967,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"bgseo_title":"","bgseo_description":"","bgseo_robots_index":"","bgseo_robots_follow":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-317","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"http:\/\/www.brooklyntrout.com\/archive\/wp-json\/wp\/v2\/posts\/317","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.brooklyntrout.com\/archive\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.brooklyntrout.com\/archive\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.brooklyntrout.com\/archive\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.brooklyntrout.com\/archive\/wp-json\/wp\/v2\/comments?post=317"}],"version-history":[{"count":0,"href":"http:\/\/www.brooklyntrout.com\/archive\/wp-json\/wp\/v2\/posts\/317\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.brooklyntrout.com\/archive\/wp-json\/wp\/v2\/media\/967"}],"wp:attachment":[{"href":"http:\/\/www.brooklyntrout.com\/archive\/wp-json\/wp\/v2\/media?parent=317"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.brooklyntrout.com\/archive\/wp-json\/wp\/v2\/categories?post=317"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.brooklyntrout.com\/archive\/wp-json\/wp\/v2\/tags?post=317"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}