Ingredients:

2 to 3 pounds Lean Chuck or Round cut Beef
2 32 oz. containers of Beef Broth (preferably with no MSG)
1 Cup Red Wine – Merlot or Cabernet
4 Anchovy Fillets (depending on size) – finally minced
6 oz. Tomato Paste
3 medium size Bay Leaves
1 heaping tablespoon Fresh Thyme – finely chopped
1 heaping tablespoon Fresh Rosemary – finely chopped
1 teaspoons Fresh Ground Pepper
2 medium Garlic Bulbs – sparingly slice cloves lengthwise
1 teaspoon Spanish or Smoked Paprika
1 tablespoon Sea Salt
¼ teaspoon All Spice
2 tablespoons Maple Syrup
1 tablespoon Premium Dark Soy Sauce (a very thick & rich Soy Sauce – add 1 more tbsps. for reg. Soy)
2 tablespoons Real Bacon Bits – Optional
4 to 5 oz. Baby Bella Mushrooms – medium thick slices
5 to 6 medium Potatoes with skins – thoroughly scrubbed
4 to 5 large Carrots with skins – thoroughly scrubbed until skin is lightly rough
4 to 5 Celery Stalks – use celery leaves if intact, this part has the most flavor
1 medium Vidalia or Sweet Onion – slice crosswise making half circular sections
1 cup Wild Rice Blend
2 to 4 tablespoons Corn Starch – depending on how thick you prefer the gravy of the stew

 

Directions:

Add one 32 ounce container of Beef Stock to the Crock Pot. Add all seasonings and cook on high for 30 to 45 minutes to properly marry flavors before adding the other ingredients. This includes Broth, Wine, Anchovies, Tomato Paste, Bay Leaves, Thyme, Rosemary, Pepper, Garlic, Paprika, Salt, All Spice, Syrup, Soy Sauce, and Bacon Bits.

Next, prepare your vegetables and set aside. I prefer to leave the skins on my Potatoes and Carrots and cut them into fairly large chunks, about 2 to 2 ½ inches. Slice the Mushrooms into medium thick pieces. Cut the Onions crosswise making half circular sections. Cut the Celery Stalks into 1 inch sections. Sparingly slice the Garlic Cloves lengthwise, leaving them largely intact. If desired and time willing, lightly sauté the Garlic, Mushrooms, and Onions in a skillet with a few tablespoons of Light Olive Oil (Optional: Substitute a tablespoon of Olive Oil with Butter for added flavor).

Cut your Beef into 1 to 1 ½ inch cubes. Quickly sear the cubs in a skillet on high heat with Light Olive Oil and add to the Crock Pot. Now add the Wild Rice Blend on top of the Beef. Mix together all other vegetables and layer over the Beef and Rice. Add more Broth if needed and fill to the top of the Crock Pot. Cover and cook on high for 5 to 6 hours. Stir the Stew once gently after about four hours.

During the last hour of cooking take about a cup of the Stew Juice and thoroughly mix with Corn Starch. Return the Juice/Starch mixture to the Crock Pot and gently mix into the Stew. This will thicken your Stew, if desired, so add between 2 to 4 tablespoons to reach the desired thickness. Remember you can always add more later on, but you can’t take it back.

Finally if I have time I will uncover the Crock Pot and let the Stew reduce so I may use up any remaining Broth from my second container. When done the Beef should be very tender, hold its integrity, but easily fall apart in one’s mouth when eaten. By this point the Potatoes and Carrots should be equally as done.

Enjoy!