Beef Stew

I tweaked this recipe from the Food Network somewhat. I like to cut the beef cubes into smaller pieces. I peeled, cubed and boiled 5 potatoes till tender on top of the stove; not adding to the stew until I heat it up to serve. This way you may freeze the leftovers without mushy potatoes. I doubled the recipe; as Whole Foods have large packages of stew meat for sale. Always good to have extra in the freezer. Thinking without potatoes the stew could be a base for other meals; example with green chili or cooked egg rice noodles... The beef is very tender; which is the only way I enjoy it.

Ingredients:

• 3 tablespoon EVOO
• 3.30 pounds stew meat ( patted dry and cut in 1" cubes)
• 1 1/2 teaspoons kosher salt
• 1 teaspoon fresh black pepper
• 2 teaspoons BAM! (blog: 2/28/13)
• 6 ounce tomato paste
• 1 15 oz can stewed tomato
• 1 tablespoon Worcestershire sauce
• 32 ounce beef broth
• 1 bay leaf
• 1/2 teaspoon thyme
• 1/2 teaspoon oregano
• 1/4 teaspoon allspice
• 2 tablespoons unsalted butter or ghee
• 1 large onion, diced
• 5 garlic cloves, minced
• 1 cup chopped carrots
• 1 large zucchini, shredded or 1 leek, sliced
• 1 cup chopped celery
• 2 tablespoon fresh chopped parsley

Directions:

 Combine the salt, pepper and BAM! season the beef cubes. Set a large saute pan over medium heat. Add 1 tablespoon olive oil. Brown the beef in 3 batches adding reserved olive oil as you go. About 2-3 minutes per side. 

Add the spices to the tomato paste and stewed tomatoes: combine well. Place the browned meat, tomato paste mixture and beef broth into the crock pot and combine. 

Melt the butter in a large pan and add the carrots, onion,, garlic zucchini or leek and celery and saute for about 2 minutes. Add to meat in the crock pot. Stir to combine.

Cook on low for 7 hours.

Add chopped parsley and serve with cooked cubed potatoes or noodles of choice.