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

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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
Garlic
Hot pepper flakes
Beef for stewing

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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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