Slow-cooker beef stew recipe, award-winning (or not)


Tomorrow evening, I am to partake in a cooking competition with my in-laws to see who makes the best beef stew. The winner of this affair gets to collect a plaque engraved with “Wooden Chef Award,” which they are to hang in their kitchen until next year’s competition.

Please take a moment of silence now to show your solidarity with me. I am literally going to a family gathering at my mother-in-law’s to have my cooking skills judged against those of my two sisters-in-law.

Thank you.

On the eve of this daunting task, I share with you my –hopefully winning—recipe.

**UPDATE** Whilst I sadly did not win, my stew was deemed to be tasty and adequate. That, I think, makes this stew worthy of recognition, regardless of the home that plaque receives for the next year.

You need:
Red onion, chopped
Beef bouillon (enough for about 6 cups of broth)
Carrots, chopped
Potatoes, diced
Hot pepper flakes
Beef for stewing


1. Sauté the onion and garlic, then brown the beef in the oniony goodness of the pan.
2. Once the onions and meat are ready, add in the 6 cups of the broth. Let simmer for one hour then taste the broth and adjust seasoning to taste.
3. Add vegetables and a handful of hot pepper flakes to taste (start small and work your way up. Let simmer until vegetables have softened. This took mine an additional 3 hours. Taste the broth after an hour and adjust seasoning to taste.
4. Serve hot, and pray your mother-in-law likes it, even if it doesn’t win. You won’t live this one down.

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