Slow Cooked Azorean Beef StewFrom dollhead 7 years ago
- You’ll need a crockpot that’s at least 4 quart capacity. shopping list
- 1-1 & 1/2 lb beef stew meat (or a nice cut of meat that you’ve shopping list
- chunked into stew meat) shopping list
- 2 cinnamon sticks (mine were about 3-4” long) shopping list
- 2 bay leaves (I used 1 big and 1 small) shopping list
- 1 & 1/4 tsp ground cumin shopping list
- 1 tsp allspice (I added a couple more pinches later on) shopping list
- 1/2 tsp red pepper flakes (no......I swear stew won’t be spicy @ serving time) shopping list
- 2 TBSP kosher salt (I’m not a salt eater so I started with 1 TBSP, then added more later) shopping list
- 6 cups beef stock (can use broth, bouillon cubes & water, etc) shopping list
- 1 & 1/2 cups baby carrots (or pared/chopped grown-up carrots, or grated carrots-you pick) shopping list
- 2-3 medium sized potatoes (washed &) chunked into bite size pieces-peeled if you wish shopping list
- 1 large or 2 small sweet potatoes (washed &) chunked into bite size pieces-peeled if you wish shopping list
- 4-5 chopped green onions or 1 large onion chopped shopping list
- 1 & 1/2 cups baby tomatoes cut in 1/2’s, OR 2 large chopped tomatoes shopping list
- 6 or more peeled, smashed cloves of garlic (we’re garlic fiends, so I used the whole bulb) shopping list
- (add-ins I plan to try: quinoa, parsnips, mushrooms, zucchini, cabbage & maybe a little turnip) shopping list
How to make it
- I cut the stewing meat pieces in half (so it looks like I have more meat) and doused them with flour to help thicken this a little. Put the meat into crockpot. (If you’re using frozen meat, it's fine, just know it’ll take longer to cook and get tender).
- Add the broth, veggies and spices-float the bay leaf(s) on top along with cinnamon sticks.
- Cover and cook on low for 8-10 hours (or on high for 5-6 hours).
- This stew actually tastes better when you cook it long and slooow.
- I serve this over a bowl of extra wide (cooked) egg noodles. It's not quite as thick as a beef stew (still working on that) but the flavor (and smell) is amazing.