I love beef stew, but after making this recipe I really love beef stew. I spice it up a little so if you don't want the heat but still want a very flavourful stew just omit the chipotle chili pepper.
olive oil
2 pounds trimmed & cubed stewing beef
salt & fresh ground pepper
1 large white onion coarsely chopped
4 medium carrots chopped
4 cloves of garlic sliced
2 tsp sweet smoked paprika
1 tsp cumin
1/2 tsp cinnamon
1/2 tsp chipotle chili powder
2 cups chicken stock
1 can of chick peas or mixed beans or lentils
1/2 cup raisins
2 tbsp sherry
Salt & pepper beef and brown on all sides in olive oil. Transfer to slow cooker on low. Careful not to crowd the pan and brown the beef well. Add onions and soften for a couple minute before adding the carrots and the garlic. Cook for a couple minutes before adding the spices. Toast the spices for a minute and then deglaze the pan with the sherry. Transfer the veggies to the slow cooker, add the raisins and the stock. Cook on low for 8 to 10 hours.
Serve with wild rice or couscous.
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