Robert J. wrote:... do you have any GOOD recipes?
Here's one more, especially for this time of year ...
Crockpot Greek Beef Stew
3 Lbs Beef stew meat or any cut of beef cut into 1 inch cubes
1 T Peanut oil
1 T Olive oil
2 C Fresh sweet onion, chopped
3 Large cloves fresh garlic, minced
2 C Fresh carrots, sliced 1/2 inch thick
2 Small to medium red potatoes, scrubbed and cubed with skins left on
2 C Beef broth
1/4 C Freshly squeezed lemon juice
2 T Instant tapioca
1 t Salt
1/4 t Freshly ground black pepper
Finishing sauce -
1/3 C Freshly squeezed lemon juice
3/4 C Beef broth
3 Large fresh eggs
2 T Cornstarch
In a large frying pan over medium-high heat, add the peanut oil and the meat and quickly brown (it's easier if you add, brown, and remove the meat a little at a time, adding a bit more peanut oil between batches if necessary) ... set browned meat aside ... reduce heat to medium and add the olive oil, onions, and garlic ... saute for 5 minutes or until the onions begin to wilt ... in a crockpot set on low heat, add the onion mixture making sure to scrape the browned bits of everything from the bottom of the frying pan ... add the browned meat, carrots, potatoes, beef broth, lemon juice, tapioca, salt, and pepper and stir gently but well ... cover and let cook for at least 8 hours or until the meat is tender ... 1 hour before serving, in a glass mixing bowl whisk the lemon juice, beef broth, eggs, and cornstarch ... stir the egg and lemon mixture into the stew, cover, turn the heat up to high, and cook for 1 hour ...
Approximately 4 large servings or 6 smaller servings
Toss up a quick salad and serve with plenty of crusty, chewy bread (for sopping, of course !) and you've got a complete meal ... we've about drained our supply of 2004 Tobin James Cellars Sangiovese "Primo" Paso Robles but it sure goes great with this meal !