Monday, April 11, 2011

Winter Stew

I know that spring is here, but with spring comes chilly rainy days which are perfect for stew. I call this winter stew because it uses the bounty of the winter harvest. Potatoes, winter squash, onions and beef are main ingredients of this rich stew. Using a slow cooker to make this dish will keep your meat tender, moist and infuse it with all the flavors that surround it.

What You Need:

2-3 lb chuck roast, cut into 1 or 2 inch cubes
1 lb small potatoes, I like to use red in my stew
1 butternut squash, peeled and cut into 1 inch cubes
1 lb baby carrots
1 large onion, cut into chunks OR a bag of frozen pearl onion
2 cloves garlic, minced
1 cup red wine
1 carton, approx 4 cups beef stock
1/4 c flour
1 tsp dried thyme
1 or 2 bay leaves

What To Do:

In the bottom of the slow cooker, whisk together the flour and the wine. Stir in the stock, thyme, minced garlic and bay leaves. Add in the rest of the ingredients, in the order listed, starting with the beef and ending with onion. Turn the heat to low and cook for 8 hours. The flour will thicken the stew as it cooks.
Just a note: I only use the top half the squash for this recipes, but if you have one on the small side, feel free to use it all.

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