Do you ever wonder what to do with the newly surfaced, ice-laden mystery meat in your freezer? I hate throwing food away, so I decided recently when I came across an icy slice of what appeared to have once been beef chuck- that I would make it my bitch. And it would taste good too.
Fortunately for me, I already had a lovely batch of previously frozen beef stock prepared for just such an occasion.
This is one of those “set it and forget it” meals that makes life super easy.
- A Crock Pot
- Beef Stock (1 gallon)
- Some frozen hunk of mystery beef buried in your freezer (In this case it was a bottom round rump roast). For more info on various beef roasts – this is a handy free guide
- 1 cup whole milk (I use the raw milk from Claravale dairy in central California)
- 1 cup flour
- 6 garlic cloves chopped finely
- 1 large shallot chopped finely
- 1 cup red wine
- 1 cup finely chopped carrots
- 1 cup finely chopped raw potato
- 1 tsp Red pepper flakes
- 1 Tbsp chopped fresh thyme (you can also use oregano if you don’t have thyme).
- Salt and pepper to taste
Mashed Potatoes are the perfect accompaniment for this stew – you can even make them with chicken broth instead of milk and butter if you wish! All you have to do is substitute 1 cup of warm chicken broth to 1 lb of potatoes instead of using milk and butter. Everything else about the process is exactly the same.
Turn Crock pot onto “high” setting. Chop garlic, shallots, carrots and potato and add to crock pot with 1 tbsp olive oil, red pepper flakes and thyme. Let heat up, then add broth, wine and meat. Place lid on the crock pot and leave it alone for 6 hours, checking occasionally to make sure your broth isn’t burning.
Make your mashed potatoes about 30 minutes before you are ready to serve dinner.
In a mixing bowl or large measuring bowl whisk your flour and milk together until creamy and smooth. Add to the beef stew in a steady stream and whisk into the stew to make it more creamy. Let simmer on high for another 20 minutes. Break apart any large hunks of meat with a knife or spoon. Meat should be very tender.
Create a “bowl” of mashed potatoes in your soup bowl and spoon broth over the top. Add a few chunks for fun and garnish with fresh chopped thyme.