Evergreen

Beef Stew

This recipe is one of our favorites. This time I made it for New Year's Eve dinner. Turned out amazing as usual. I don't follow any particular recipe on this one and am not sure if I do something different than anyone else. It is truly delicious and I wanted to share it with you! So, I hope you will enjoy it :) here it is...

Ingredients:
Olive oil
1 1/2 lb of beef
1 Onion
2 Small carrots
10 Small potatoes
2 Cloves of garlic
1 1/2 cup of mushrooms
2 cups of beef stock
1 Tbsp of Worcestershire sauce
1 Teasp of Cajun spice
Bay leaves, Salt, Pepper



Directions:
Set slow cooker on low setting or put deep pot with thick bottom on to slow heat. Chop onions and fry them in frying pan with olive oil until golden brown. Spruce olive oil on the bottom of the slow cooker or pot, add fried onions. Chop carrots and garlic roughly and add to the onions. Season beef with salt and pepper and fry on the pan until all redness is gone about 1 1/2 minutes. Add beef to the slow cooker. Slice mushrooms into big chunks and add to the stew. Add cajun spice, worcestershire sauce and a pinch of salt and pepper. Heat 2 cups of ready beef stock or use 2 beef stock cubes and two cups of hot water to dissolve them; add stock to the beef stew; add bay leaves (2 or 3); leave to cook on high in slow cooker, or low heat in the pot, for about 2 hours. Cut potatoes into halves or quarters, depending on size, making around 2 by 2 inch pieces. Add potatoes to the stew and let it cook for about 3-4 hours on high. After that keep on low setting in the slow cooker and keep warm until serving. When serving garnish with your choice of herb and enjoy!