bryan123
Active Member
hello friends,
based on the information I learned here I'm going to try the beef stew recipe again today with the following plan:
I'm going to sear/brown 1 1/2 pounds of chuck stew meat in a traditional stainless steel skillet and then deglaze the pan with red wine.
Add them to the slow cooker along with a small package of small whole button mushrooms, sliced carrot, celery, yukon gold potatoes, 1 cup beef stock, a squirt of tomato paste, dash of Worcestershire sauce and a little more red wine (?).
Cook on low for 10-11 hours.
Did I forget anything? Should I sear the mushrooms in the skillet?
Since wine is in the recipe is this beef bourguinon?
Thank you friends!
based on the information I learned here I'm going to try the beef stew recipe again today with the following plan:
I'm going to sear/brown 1 1/2 pounds of chuck stew meat in a traditional stainless steel skillet and then deglaze the pan with red wine.
Add them to the slow cooker along with a small package of small whole button mushrooms, sliced carrot, celery, yukon gold potatoes, 1 cup beef stock, a squirt of tomato paste, dash of Worcestershire sauce and a little more red wine (?).
Cook on low for 10-11 hours.
Did I forget anything? Should I sear the mushrooms in the skillet?
Since wine is in the recipe is this beef bourguinon?
Thank you friends!