Tuesday, January 26, 2010

Easy Pepper Beef Stew

Last night, I was reading In Nonna's Kitchen, a wonderful book containing stories and recipes from Italian mothers and grandmothers. I came up with the following recipe that was inspired by one in the book. I highly recommend the book too!


3 lbs. stewing beef cut into 2 inch chunks
1 tablespoon, black pepper. Crush to release flavor.
Ten cloves of garlic, peeled
1 medium onion, chopped
1 bottle of red wine - Burgundy is a good choice
salt  to taste
strong pinch of Cajun seasoning
liberal dash of soy sauce
1 pound box of sliced mushrooms
tomato paste to taste or up to one can
a healthy splash of Three Crabs Fish sauce (optional)
Ketchup, 1/2 cup

Place all in a slow cooker. Cook on high for 3-4 hours or on low for 7-8 hours. Serve over whole wheat noodles or brown basmati rice. MMMMMMMmmmmmmmm good.