My friend gave me this"William Sonoma" cook book (this certain book isn't available anymore), and this is the only recipe that I tried in the book. I changed here and there to fit our family size.
I used,
Half onion, finely chopped,
2 stems of celery, finely chopped,
3 or so garlic cloves, finely chopped,
1 lbs beef
2 slices of bacon
2 table spoon of flour
one or two tomatoes
Red Wine, (10 fl oz / 300 ml)
Beef Stock 16 fl oz / 500ml)
1or 2 Bay leaves
Thyme (dried herb)
1potato, 1 or 2 carrots, turnips as you like
salt and pepper
One table spoon of ketchup and Worcestershire sauce
1) Cut veggies,
About 1 lbs and half beef, (this time was sirloin tip roast) salt and peppered.
Add onion and celery, sauté until the onions are soft.
Using a slotted spoon, transfer the onions and bacon to a plate and set aside.
add the beef to a pan until golden brown, (I didn't cut up the beef this time, but I usually cut the beef) add 2 table spoon of flour, coat the meat, return the onions, celery & bacon to the pan, add the garlic.
raise the heat to high, pour in the red wine, (10 fl oz / 300 ml), stirring to scrape up any browned bits from the pot bottom. Reduce the heat to medium and simmer, stirring occasionally, until the liquid is reduced, (3-5 min) Add some tomato (I used two small, cut up)
You can use the big pot from the beginning, or transfer to the slow cooker, add the beef stock (16 fl oz / 500ml)
Add some potatoes, carrots, turnips, anything goes with the stew, put bay leaves, some herbs like thyme, sage, etc..
cook for 4 hours high with slow cooker, or if you are using stove top, one hour and half or so in low heat.
Season with salt and pepper and one table spoon of ketchup and Worcestershire sauce. (if you like)
The meat will be tender, and very sophisticated taste!
Too bad that I forgot to take a serving photo.
