When winter hits its stride the crock pot becomes a fixture on the kitchen counter. Although it is used frequently, I never remember to write down or photograph what goes in or how it comes out. Unlike many other meals, crock pot preparations come together spontaneously. The ingredients are usually whatever is in the fridge. I have no idea what prompted me the other day, when I made this stew, to write down the ingredients and photograph the process. This is a wonderfully flavorful dish and suitable for company. Bon Appetite!
Notes for this recipe: It is not necessary to use a high quality burgundy for this dish. If you like a thicker stew: about 30 minutes before cooking time ends, mix 3 Tbsp. flour with ¼ c. water or beef stock, add to stew and stir to mix. Cover and finish cooking. Serve with a hearty bread or Corn Meal Biscuits.
1 lb. good quality beef, trimmed and cut into 1” pieces
6 medium carrots, peeled and sliced
2 stalks celery (preferably with leaves), sliced
1 qt. canned tomatoes with liquid (or 1 14 oz. can)
8 mushrooms, cleaned and sliced
1 c. burgundy
1-1/2 tsp. kosher salt
1 tsp. dried mustard
1 Tbsp. finely chopped basil
1 large bay leaf
2 Tbsp. finely chopped flat leaf parsley
¼ tsp. freshly ground white pepper
Place all the ingredients in a slow cooker. Mix with a rubber spatula to combine. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 until vegetables and beef are tender. Adjust seasoning to taste and serve.