Large Crockpot or Electric Pressure Cooker or Stew Pot for Stove Top or Cast Iron for Open Fire (Ultra Yummy)
2lb Beef Stew Meat **roughly
8 Tablespoons Butter
4 cups boiled water
Sea Salt/Lawry’s Seasoned Salt
Coarse Black Pepper
1/2 cup White Flour **To make thickening paste later
5 or 6 Garlic Cloves or Dried Garlic Powder (Lawry’s is very good)
2 Yellow Onions (Medium) **Chopped Hearty for best flavour
1lb Carrots (baby) **1 bag
2 packs White Button Mushrooms (1/2 lb I think)
Option: 2lbs Red Potato (Quartered with Skin On)
6oz Worcestershire Sauce (1/2 Bottle)
1/3 Bottle of Merlot or Shiraz
**Note: Red Wine is a Finishing Enhancer. For bright finishes use Merlot/Shiraz. For heavier finishes use Burgundy/Cabernet. For sweeter finishes use Pinot Noir. For a lusty finish use Ruby Port. So a lot of options on the final taste of the stew here.
-1/3 cup *roughly* water in a mixing bowl. Thick like a pancake batter. **hot water make dumplings. 🙂 *Make this once done cooking
-Mince Garlic Cloves and drop all into large skillet.
-2 Tablespoons of butter and melt it with the garlic.
-Sear 1lb of meat in the butter. Rare is perfect.
-Season the beef so that it is ‘Salty’ and ‘Peppery’ to taste.
**Note: Once in the pot this will be diluted/absorbed by the water and vegetables.
-Place all Carrots and 1 chopped onion and spread evenly in the pot.
-Remove Only the Seared Meat and place on top of Carrots and Onion.
-Boil 4 cups of water (Tea Kettle is great)
-2 Tablespoons of butter and melt it with the previous.
-Sear other half of meat in the butter. Rare is perfect.
-Now dump in Worcestershire sauce and wine. Mix and watch.
-Once the mix starts to bubble it is Done.
-Place other chopped Onion and 4 Tablespoons of Butter on top.
-Now dump the entire lot on the Onions and Butter.
**Enjoy a flavorful piece of meat or two.
-Potato Option…add now.
-Now place Sliced Mushrooms on top covering everything.
-Now add boiling hot water until you can just see it through the mushrooms.
-Electric Pressure Cooker (17 minutes on High, then 22 Minutes on Low…do not relieve pressure)
-Crock Pot (Cook for 8 to 12 hours)
-Iron Pot for Open Fire (2 hours. Stir often to prevent burning)
-Scoop out Meat and Vegetables so that only the sauce is left in the pot
-Add thickening paste in increments while stirring to make a slightly thick gravy (will continue to thicken)
*Tip: Use a wire whisk to stir in the thickening paste