P2 tasty recipe

    This is a excellent recipe for Beef Bourguignon/classic french beef stew! I made it yesterday, and it turned out wonderful! My family and I loved it! I love soups/stews any time of the year so I did not let the fact that it is “July” stop me from making this.. However, I did not want to heat up my house using the oven for a long period of time, so after I put it together I cooked it in my crock pot and it worked well! I am happy with the results even though I think the carrots and potatoes took a bit longer to get tender.. Next time if I make it in the crock pot I will add the carrots and potatoes sooner.. I’ve made this recipe at least five times over the past year, and shared it with friends. We all agree that it is the best beef stew recipe out there. I appreciate how well written the recipe is too. I love that you don’t miss any details, like what heat to brown the meat on. I know how to cook, but it really makes the recipe more approachable. I am making...

  INGREDIENTS 1-1/2 pounds potatoes, peeled and cubed 6 medium carrots, cut into 1-inch slices 1 medium onion, coarsely chopped 3 celery ribs, coarsely chopped 3 tablespoons all-purpose flour 1-1/2 pounds beef stew meat, cut into 1-inch cubes 3 tablespoons canola oil 1 can (14-1/2 ounces) diced tomatoes, undrained 1/2 to 1 cup beef broth 1 teaspoon ground mustard 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon dried thyme 1/2 teaspoon browning sauce DIRECTIONS Layer the potatoes, carrots, onion and celery in a 5-qt. slow cooker. Place flour in a large resealable plastic bag. Add stew meat; seal and toss to coat evenly. In a large skillet, brown meat in oil in batches. Place over vegetables. In a large bowl, combine the tomatoes, broth, mustard, salt, pepper, thyme and browning sauce. Pour over beef. Cover and cook on high for 1-1/2 hours. Reduce heat to low; cook 7-8 hours longer or until the meat and vegetables are tender. Yield: 8 servings.

  Ingredients 1 lb beef stew meat 1/4 cup flour 1/2 teaspoon pepper 1/2 teaspoon salt 1/4 teaspoon garlic powder 2-3 tablespoons olive oil 1 teaspoon sesame oil 1 small onion chopped 2 cloves garlic minced 2 carrots cut in chunks 2 potatoes cut in chunks 1 stalk celery chopped 1/2 cup dry red wine 2 tablespoons Worcestershire sauce 1 cup low sodium beef broth 1 teaspoon Cajun seasoning 1/4 teaspoon of cumin 1 bay leaf Instructions In large Ziploc bag combine flour, pepper, salt and garlic powder. Add stew meat and shake to coat. Heat 1 tablespoon olive oil and sesame oil in large skillet over medium heat. Add coated stew meat and cook to brown all sides. Remove from heat and add to crock pot. Heat 1-2 more tablespoons olive oil in same skillet over medium heat. Add onion and cook until lightly browned on the edges; approximately 4-5 minutes. Add garlic and cook for additional 1 minute. Add to crock pot on top of beef. Top with carrots, potatoes and celery. Using same ski...