A firm Chinese starter favourite! A glossy soup broth that's savoury, sour and as spicy as you want it to be, filled with mushrooms, tofu and bamboo shoots. Skip the chicken to make it meat free, or add shrimp/prawns or fish pieces. Serves 6 - 8 as a starter, or 4 as a light meal. Stew Beef, Stew, Stew Beef Recipes, Stew Chicken Recipe, Stew Recipes, Stew Meat Recipes Crock pot
Prep time: Cook time: Total time:
Yield: 2 Servings
Ingredients: 1/4 cup plus 1 tablespoon all-purpose flour 2 teaspoons kosher salt, plus more for seasoning 1.5 pound Stew meat cubes Or chuck roast (Trimmed of fat and cut into 1 inch cubes) 1 1/3 cup Onion Finely chopped 2 tbsp Garlic Finely minced Check below.
Instructions:
Step one. Brown the meat: Heat the oil in a large and deep skillet over medium-high heat. Add the beef cubes, season with salt and pepper and stir. Sprinkle the flour over the meat and stir well. Cook until the beef is browned on all sides (do not stir too much, or the beef will not brown properly). Remove to a 5-6 quart slow cooker.
After it, Start the gravy: Put the skillet back over medium high heat. If needed, add a little more oil. Cook the onions and garlic until starting to soften. Stir in the Italian seasoning and tomato paste and cook, stirring constantly, until the herbs are fragrant, about 1 minute. Pour the red wine into the pan, scratching the browned bits off the bottom. Cook until thickened, about 1 minute. Stir in the stock, Worcestershire sauce and maple syrup. Bring to a boil (this will help the stew start cooking faster once it is in the crock), then switch off the heat.
Step three, Transfer to the slow cooker: On top of the meat, place the potatoes, carrots, celery and mushrooms. Very carefully (!) pour the hot liquid from the skillet into the crockpot, making sure the liquid runs down all the way to the bottom and underneath the meat (stir a little if needed).
