They way you cooked it Ted had to make it tender. That looks fantastic.
During the winter we like to make sort of one-dish meals...lots of Shepard's pie, cottage pie, curry's of various sorts....that sort of thing. We make a huge pot of beef stew that last for a couple of weeks depending on presence of predators.......visiting sons..... It doesn't look like much but it is actually fantastic on a 3 season day:
Genevieve’s Beef Stew
big stew - can be downsized
6 lbs Angus beef stew meat cubed
1 quart box Nature’s Promise low sodium beef broth
1 14.5 oz can vegetable broth
2 purple onions
1 yellow onion
8 cloves garlic
1 tsp salt/ 2 pinches of fresh ground blackpepper
1 tbs Worchestershire sauce
1 tsp Maggi sauce
1 pinch cumin
1 pinch ground chili pepper
1 pack baby carrots
1 pack yellow corn
1 pack peas
3 russet potatoes
6 tbs of peanut oil
Roast meat (on 7) in peanut oil (about 3 min) - 1/2 at a time; add salt, ground pepper, add more oil as needed, careful not to burn, stir constantly.
Slice onions on a slicer (1/2 rings)
take meat out and cook onions in juice until caramelized (10 min). add oil as needed; scrape up meat residue with onions using a wooden spatula
put meat back in with onions and add the broth, mix
1/4 cup flour in a measuring cup, + 3/4 cup of broth; whisk. Strain into stew.
Add Maggi Sauce, Worchestershire, salt, pepper, cumin, ground chili pepper
add garlic - large chunks
cook for 2 hours - on 7 till bubbling; throttle back to 5, then on 2.
Add whole baby carrots; frozen vegetables & raw potatoes and simmer for another 2-3 hours
Adjust spices
+ 1 tomato and parsley
