An easy 5. We loved it with seconds all around.
I started with an American Test Kitchen recipe but I think it is unrecognizable now. It would feed a large army. I wanted only the small army size please (read “For Two with left overs”). Also, lots of fuss as usual from Cooks Illustrated. I keep a little fuss at the beginning that I though would enhance taste with browning the onion but I used the time to cut the other veggies and trim the meat so really no extra time, just one dirty pan. You could probably skip this extra work and just dump the ingredients in but I think the taste was great and I’m not change a bit.
About 30 minutes of prep time and an 8 hour cooking time. If you want, use 3 lbs of a leaner beef you want healthier. Or buy that pre-cut “stew meat” at the store if you’re lazy.
Mince onion. Prep garlic. Heat oil over medium high heat in large nonstick pan to a shimmer. Add onion, garlic, tomato paste and 1/2 tsp salt. Cook until onions are soft and lightly browned. About 10 minutes
While #1, scrub potatoes and cut into chunks. Peal carrots and cut into 1/2 inch thick medallions. Trim meat of any trim-able solid fat and then cut into about 1 inch chunks.
When onion is ready, add beef broth to pan and scrap any brown bits from the bottom of the pan.
Add all ingredients except the peas to the crock pot, stir well and set to 8 hours on low. At hour 7, add frozen peas.
September 21 2014