- large skillet
- slow cooker
|Pat beef dry, sprinkle with salt and pepper.|
|Heat 2 Tbs bacon grease in a large skillet on medium high heat. When you see faint wisps of smoke, add meat to pan in a single layer, making sure not to overcrowd the pan. Brown meat on all sides, searing in batches.|
|After browning, transfer meat to slow cooker.|
|Deglaze pan with red wine, scraping all the brown bits off the bottom. Pour the wine deglaze mixture over the browned meat.|
|Add 1 Tbs bacon grease to pan, sweat onions, shallots, carrots and celery with 1/4 tsp salt on medium low heat, until onions and shallots are translucent and carrots and celery begin to soften. Stir frequently to prevent onions from browning. About 15 minutes.|
|Stir in garlic and tomato paste and cook until fragrant.|
|Pour vegetable mixture into slow cooker and stir together with the meat.|
|Deglaze pan with red wine and pour resulting liquid over meat and vegetables.|
|Add 1 tsp salt, chicken broth, Worcestershire sauce and potatoes to the slow cooker and stir. Add the bay leaf and thyme into the mixture, submerging it under the liquid.|
|Cover and cook on low for 6-8 hours. Stirring occasionally.|
|Stir in peas 20 minutes before serving. Adjust salt and pepper to taste.|
source: An original recipe, inspired by my mom's beef stew and the classic french dish boeuf bourguignon.
For maximum enjoyment serve with crusty bread.
The diet direction for this stew is balancing, try adding sliced avocado as a garnish on top for a more building diet.