Because Ive benefited from other recipes posted on the Facebook, heres my favorite new crock pot stew for winter. As Im typing, some of it is in my tummy: BEEF STEW WITH SWEET POTATOES AND COLLARD GREENS 2 lbs. beef stew meat 2 onions (or 1 large), sliced 2 sweet potatoes (or 1 large), peeled, cut into 1.5 inch cubes 1 lb. collard greens*, shredded or cut 12 oz. beer 1 tbsp. worcestershire sauce 3 oz. tomato paste 4 cups beef broth 1/2 cup flour 2 tsp. garlic powder 2 tsp. dried oregano 2 tsp. dried rosemary literally, a few red pepper flakes 2 bay leaves 1/2 tsp. black pepper, plus more for seasoning beef 1.5 tsp. kosher salt, plus more for seasoning beef 3 tbsp. butter 3 tbsp. olive oil *Turnip greens or kale may be substituted for the collard greens. Heat olive oil and butter in a large pot over medium to medium high heat. Add 1/3 of the stew meat and sprinkle with salt and pepper. Cook for a few minutes on each side until nicely browned, and the remove to a plate. Repeat process until all of the beef has been browned. Hold all of the beef on a plate. Turn heat down to medium low, and whisk in flour. Cook for 1 minute, and then add beer, whisking constantly to release all of the brown bits on the bottom of the pan. Whisk in tomato paste and cook for another minute, whisking constantly to ensure mixture is smooth. Stir in beef broth, Worcestershire sauce, pumpkin pie spice, garlic powder, oregano, rosemary, red pepper flakes, kosher salt, and black pepper. Add collard greens to the pot, and stir until combined and greens are slightly wilted, 5 minutes. Combine collard green mixture, beef with accumulated juices, sweet potatoes, and onions together in the bowl of a slow cooker. Submerge bay leaves once the rest is combined. Cook on low for 8 hours.
Posted on: Thu, 22 Jan 2015 21:39:31 +0000
Trending Topics
Recently Viewed Topics
© 2015