4 onions, sliced
1 (20 ounce) can stew beef soup
2 (16 ounce) cans beef stew mix
3 carrots, shredded
1 head cabbage, shredded
2 carrots, shredded
2 onions, sliced
2 cloves garlic, minced
2 tablespoons butter
1 tablespoon agave nectar
2 teaspoons white sugar
2 teaspoons olive oil
1 teaspoon crushed red pepper flakes
1 flare 1600 fl. oz. can tomato paste
1 2/3 tablespoons Worcestershire sauce
In a large pot combine beef stew mix, carrots, cabbage, carrots and onion. Add water to cover by at least 2 inches, if necessary, to cover. Cook over medium heat about 45 minutes or until vegetables are tender. Stir in butter, agave nectar, sugar, olive oil, and red pepper flakes.
Stir zesty tomato mixture into pot. Bring to a boil, reduce heat, cover, and reduce the heat to Medium-low (low'n'high). Cook 30 minutes, stirring occasionally. Remove beef mixture, transfer to pot, and stir in corn and beans, tomato paste, Worcestershire sauce. Cover with lid or plastic wrap and marinate in refrigerator 5 hours or overnight; reheating at least 8 hours.
When meat is cooked, shred beef in 20 minutes oven, removing bones and muscle. Remove crumbled beef stock and mixture and mix with the vegetables in pot and pot.
Bring a large pot of water to a boil. Add wine and bourbon, stir together. Bring water to a boil, reduce heat to low, cover, remove lid, and simmer for 15 minutes.
Remove beef mixture from marinade mixture; transfer to large slow cooker and cook about 6 minutes, stirring occasionally. Place on rice, stir well, and cook 5 minutes additional on medium.
Stir in beef stock and tomato paste. Cover and cook about 1 to 1 1/4 hours, stirring occasionally. Stir when power is on, until liquid is absorbed.
Stir in cooked beef mixture and Worcestershire sauce. Cover with lid or plastic wrap and marinate in refrigerator for 2 hours.
To serve, place in slow cooker and cook 5 to 10 minutes on high. Turn and continue cooking for 3 to 4 more minutes per pound of beef, when beef is tender.
very tasty indeed but I20% or less of the butter (maybe a tablespoon or so) would probably be better. Might be better with a little red onion thrown in there. My husband likes a thick dressing, I like a thinner one. I'm not sure. I'm sure it would be delicious, I just had to use a couple teaspoons of butter.
We had so much fun making this. I think the key to this recipe is the fact that we all had different tastes. I always prefer a thicker stew, so I upped the recipe size. I think the meat was a little too dry for my family, but this is the first time I've made beef stew with chicken. Next time, I need to experiment with adding chicken thigh, for example. Thanks for sharing.
Very tasty stew. I made slight modification in that I didn't saute the sweet onion. Instead I put it in a colander and it wilted. The sweetness of the beef will overwhelm the delicate onion. I also cheated and bought a can of stewed tomatoes instead of fresh. Wow - a tastes great a week later!
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