This recipe and information provided by:
Doug Garrison (doug@dsfamilyfarm.com )
Doug Garrison
13550 W US Hwy 34
Malcolm, NE 68402
Great the same day or consider making the stew a day or two ahead of time and reheat for your special occasion.
Makes around 8 servings
STEW:
3 Tablespoons arrowroot or cornstarch
2 Teaspoons salt
½ Teaspoon pepper
1/8 Teaspoon cayenne
2 Tablespoons butter
2 Tablespoons olive oil
1 onion coarsely chopped
6 small red potatoes cut in cubes
6 medium carrots cut on angle
1 small can tomato paste
1 cup red wine
1 cup strong coffee
4 cups beef stock/broth
2 – 3 lbs. pasture grazed stew meat and or meaty soup bones, beef cut into cubes
– If using meaty soup bones, keep the bones for browning and adding to the stew for additional flavor.
PREP:
Mix dry ingredients in a bowl and set aside.
To your crockpot add 3 cups of beef stock (preserving 1 cup for instructions below). Add onion, potatoes, carrots, and tomato paste.
Heat the butter and olive oil in a large frying pan over medium high heat. Add meat in batches to the pan, cooking the beef by turning a few times until the cubes are brown all over, about 5 to 10 minutes per batch.
Place browned cubes in a bowl while browning the remaining beef. Add butter and olive oil as needed between batches.
Reduce heat to the frying pan, return all the beef to the pan. Sift the dry ingredients over the browned beef cubes. Stir and cook for about 3 minutes. Add a cup of beef stock and bring to a boil while stirring.
Transfer the contents of the frying pan into your crockpot while scraping the bottom of the pan clean. Pour the red wine and coffee over the contents of the crockpot and take time to say a prayer and/or blessing. Shower the ingredients with your love. Let the ingredients stew at a temperature and length of time depending on your day.
– Low/Medium ~ 8 hours
– High ~ 4 hours