Tuesday, November 4, 2008
I got this stew recipe from my buddy Sean, and it couldn't possibly be any better. I love how I used many of the same staples in this as I do when I make traditional beef stew, but it tastes completely different due to the spices.
Sean used 2 pounds of beef, but I only used one, and stretched it with some potatoes, carrots, and tomatoes.
--1 lb beef chuck stew meat
--5-6 cloves of garlic, smashed and chopped
--2 potatoes, chopped in 1 inch chunks
--3 green onions, chopped
--3 cups beef stock
--1 cup baby tomatoes, cut in quarters, or 2 large chopped tomatoes
--1 cup baby carrots
--2 T kosher salt (1 used 1 T, but then added some more to taste near the end of cooking time)
--1/2 T red pepper flakes
--1 tsp all spice
--1 bay leaf
--1 tsp cumin
--2 cinnamon sticks
I used a 6 quart crockpot. Anything over 4 quarts will work just fine.
Put the meat into your crockpot. If you are using frozen meat, it's fine, just know it will take longer to cook and get tender.
Add the broth. Chop up the tomatoes, potatoes (ha, that rhymed!), green onion, and garlic. Throw it in.
Stir in the salt, red pepper, all spice and cumin. Float the bay leaf on top and add 2 cinnamon sticks.
Cover and cook on low for 8-10 hours, or on high for about 6. Stew tastes better the longer and slower you cook it.
We ALL ate this! Hooray!
Very good stew. It has a fantastic cinnamony flavor, but it isn't sicky sweet or weird. It's just good. Very, very good.
I will be making this again. I like to buy stew meat in bulk, and it will be wonderful to switch up my stew repertoire.