Monday, August 18, 2008
No more thyme
The 150 Best Slow Cooker Recipes Copyright 2001
1 tbsp. vegetable oil
4 oz. chunk of bacon or salt pork belly, cut into ¼-inch cubes
2 lbs. stewing beef, cut into 1-inch cubes
4 medium onions, thinly sliced
4 cloves garlic, minced
2 tsp. dried thyme leaves
1 tsp. celery seeds
1 bay leaf
1 tsp. salt
1 tsp. cracked black peppercorns
1 tbsp. granulated sugar
¼ cup all-purpose flour
2 cups beer
1. In a skillet, heat oil over medium-high heat. Add bacon or salt pork and cook until crisp. Remove with a slotted spoon and drain on paper towel. Set aside. Drain off all but 1 tbsp. fat in pan.
2. Over medium-high heat, brown meat in batches. Using a slotted spoon, transfer to a slow cooker.
3. Reduce heat to medium. Add onions to pan and cook until soft. Add garlic, thyme, celery seeds, bay leaf, salt and pepper and cook for 1 minute. Sprinkle sugar over mixture and stir well. Add flour and cook, stirring for 1 minute. Add bacon and beer and cook until mixture thickens.
4. Pour mixture over beef. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, until meat is tender. Discard bay leaf. Serve immediately.
A stew like this is an odd choice for August but it worked out well. I was able to put it together, leave for a late doctor's appointment and then come home to a cooked dinner. When I'm working, I'm gone to long to leave something cook in the crockpot all day, even on low.
I've made similar recipes and I'd have to say this was one of the better versions of carbonnade I've tried. I just have to face the fact that I don't like dried thyme though and leave it out next time.
So much to do, so little energy. I should probably decide what I'm making for dinner tonight soon. I did a good job planning my menus this week, I just forgot to finalize the schedule.
Question of the Day: Are there any spices or seasoning you don't like?