How to make it

  • Run Crock Pot on low for full cooking duration (36 hours), Stir as needed (about once an hour). Additional stock can be used in replacement of Spirits.
  • Day 1: (Morning)
  • Get 2 packages of Stew meat (can get top round and cut into 1in cube pieces)
  • Heat 3 tbsp vegetable oil on high in large pan
  • brown stew meat (should be extremely rare in the middle)
  • let meat drain (reserve drippings)
  • Heat up 3 cups beef Stock
  • add 1 cup stock to crock pot
  • Pour 1 cup Red Wine into pan cooked from meat (deglaze pan)
  • Add ½ Cup Port and 1/3 Cup Bourbon to Pan
  • Burn Alcohol away
  • Pour liquor into Crock pot
  • Add Meat to Crock pot
  • Add Olive oil to same pan
  • Add 1 ½ tbsp garlic, brown
  • Finely chop ¾ onion, add to pan
  • Sauté onions
  • add 1 cup heated stock to Onion
  • add de-greased meat juices to pan
  • Sauté Onions until translucent and liquid is barely visible
  • Add Onions to Crock pot
  • In Crock pot add to Taste:
  • Balsamic Vinegar
  • Pepper
  • Rosemary
  • 1 Bay Leaf
  • Oregano
  • Thyme
  • Chili Powder
  • Parsley Flakes
  • 1 Package Lawry’s Beef Stew Seasoning
  • Worcestershire Sauce
  • Peel and cube Parsnips and ½ large potato, add to crock pot
  • very thinly slice ½ potato and add to crock pot (will help thicken)
  • (Evening)
  • Add remaining potato cubed (1/2 potato)
  • Add additional stock if needed
  • peel, slice, and add 2 large carrots to crock pot
  • Day 2: (Next Morning)
  • Skim top layer of crock pot
  • Peel and add remaining carrots
  • Slice into semi-large slices remaining onion, add to crock pot
  • Add 1 medium Tomato
  • De-thaw snow peas, rinse peas with hot water, drain, add to crock pot
  • (30mins before serve)
  • Shouldn’t require thickening, but add thickener if needed
  • Serve with French or Sourdough Baguette

Reviews & Comments 1

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    " It was excellent "
    barb101 ate it and said...
    This sounds great. At first glance, it looks long and complicated, but it really isn't a lot of prep time after all. Thanks for sharing, Edmund.
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