~ One package stew beef
~ Carrots (about two handfuls)
~ 2-3 slices from small onion
~ Mushrooms (I used pre-washed criminis and thew them in whole)
~ 5 or so small red potatoes cut into wedges
~ 2 cups water with 5 beef boulion dissolved
~ A splash of red wine
~ Herbs (I used fresh thyme and tarragon. While I recommend the thyme, the tarragon gave the stew a distinctive "sausage" taste and aroma, since, come to find out, it's one of the key herbs used in sausage. So if you like that taste, go for it, if not, find a different herb!)
Here's the tough part - get your crock-pot out of storage and dust it off. Then dump everything in it, slap the lid on, put it on high, and stir every so often. It takes a few hours, but the resulting aroma and taste are worth it! Plus, prep doesn't get much easier than this!
I paired this stew with Sangre del Toro's tempranillo, since that's what I splashed into it to give it a nice balanced taste. It helped diffuse some of the stronger herb taste (ahem
) and its earthiness brought out the flavors in the beef. A good pairing, and a good stew for lunches and dinners to come!
Yours in the love of good food and wine,