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Beef Stew, Stove Top or Crockpot (M/P, TNT)
Source: "Joy of Cooking, Gaston Beef Stew" (heavily adapted)
Serves: 8

2-3 lb. beef stew, meat in large chunks
1 to 4 tbsp. vegetable oil
1 to 2 large or 1 enormous onion, chunked
1 to 3 cloves garlic, minced
1/2 to 1 green pepper, chunked
3 or more thick carrots, peeled and chunked
3 to 5 stalks celery, chunked
3 or more white potatoes, unpeeled, chunked (peel if you like)
1 28-oz. can crushed tomatoes or whole tomatoes, cut up
A skimpy cup of water (rinse the tomato can with it). (For the vegetarian version, use pareve beef soup powder in the water)
1/2 to 1 cup dry wine, red or white
6 to 12 whole cloves (don't use ground)
Small handful of black peppercorns
1 to 3 bay leaves
Thyme, or other herb of your choice

For both cooking methods, brown the meat in the hot oil, then add the garlic and onions and let sweat.

For Stove Top:
Add carrots, peppers, tomatoes, water, cloves, peppercorns, and bay leaves. Simmer for about 1-1/2 hours. Add wine, potatoes, and celery and simmer for an additional hour or until everything is soft and cooked through. Add thyme and serve. This is also very good made a day ahead.

For Crockpot:
Put potatoes and carrots in the pot first, then meat, then other raw vegetables, cloves, peppercorn, bay leaves. Pour on tomatoes, water, and wine. Cook on low (Number 2 on my 5-level scale) from as late as possible on Friday afternoon until Shabbat lunch. If your custom permits, add some thyme or other herbs either to the pot or to the plates when you serve it.

To make vegetarian, leave out the meat and add some soaked, but not cooked beans of your choice such as kidney, soy, white, pinto, etc. Put them on the bottom of the crockpot with the potatoes and carrots.

Posted by Wendy Baker

Nutritional Info Per Serving: N/A