5.01.2009

Cottage Beef Stew

I'm down sick today. First thing I did upon waking up was pull out the crock pot and start throwing food into it knowing that as soon as the sun goes down I'll be feeling too bad to cook. This is what I've made.

Cottage Beef Stew

2 lbs beef stew meat, trimmed and cubed
1 1/2 cup baby carrots, whole
2 medium potatoes, cubed into thin planks
1 Spanish onion, chopped
1 rib of celery, chopped thinly
1 lb white mushrooms, sliced
4 garlic cloves, minced
4 cups of beef stock
5 tablespoons of teriyaki sauce
1 10.7 oz can of cream of mushroom soup
1 tablespoon paprika
2 teaspoons thyme
1 teaspoon of black pepper
1/2 teaspoon of salt
1/2 cup of flour
4 tablespoons olive oil
1 tablespoon of season all
sour cream

In a large ziplock bag combine the season all and flour. Toss beef to coat. Brown the meat in oil then place in the crock pot. Combine all remaining ingredients in the crock pot and place it on high for 6 hours (or low for 12 hours). If cooked on the stove top simmer for three hours covered. Serve with a dollop of sour cream atop each bowl.

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