I don't usually measure when I cook so writing out recipes is hard for me. I am trying to measure now so that I can share it with you. You can prepare this stew the night before and throw it on in the morning.
-About 2 lbs of stewing beef cut into 1 inch cubes (or just cut up a couple steaks)
-Flour (enough to coat all the beef)
-2 tsp olive oil
Coat beef with flour and throw into a stainless steel frying pan and brown all sides of the meat (this will lock in the flavor and keep it juicy). Throw the meat into the bottom of the crock pot. Don't wash the pan.
1 tsp olive oil
2 cups chopped onion
4 garlic cloves pressed
In the same frying pan, add oil, saute onions and garlic until softened. Add the next 4 ingredients and saute for 1 minute:
1 1/2 tsp ground coriander
1 1/2 tsp ground cumin
2 tsp fresh grated ginger
1 tsp dried crushed chilies
Add some broth (out of the broth amount below) to onion/seasoning mixture and scrape the bottom of the frying pan. Pour it into the crock pot. Add the remaining ingredients to the crock pot.
3 cups beef broth (I like the presidents choice organic, it's only $2.99 and it doesn't have MSG)
3 medium carrots chopped
2 cups of celery chopped
4 red potatoes chopped into cubes
Stir and cook (every crock pot seems to be different, mine is super hot) for 4 hours on high and or 6 hours on low. Check the veggies to see if they are done. About a half hour before you want to eat rapidly mix 2 tbsp flour and 1/2 cup of water (to thicken) and add to crock pot, stir. This is my new favorite stew, the flavor is so unique.
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