Simmah Don Nah...

Simmah Don Nah, Stew it Up

Made this last Sunday for the man.
It was originally a slow cooker dish, but I made it in a big pot in three hours time.
Used red wine and beef broth and a slew of root vegetables.
Here's what's in there and what I did:

Salt and pepper
2 pounds stew beef cut into pieces
3 tablespoons olive oil
1 large onion, cut in half and sliced thin
2 cups beef broth
1 cup red wine
2 carrots, peeled and sliced into 1/4-inch rounds
2 parsnips
4 small red potatoes, peeled and cut into 1-inch cubes
1 turnip, chopped
1 bay leaf
1/2 teaspoon whole black peppercorns
2 Tbs tomato paste
1 teaspoon dried thyme
1 cup frozen peas
1 tablespoon minced fresh parsley


1. Lightly spray a 6-quart slow cooker with vegetable oil cooking spray.

2. Salt and pepper the beef. Heat the olive oil in a large nonstick skillet over medium-high heat. Brown the meat in batches. Remove to a large plate and continue browning the remaining meat. Add the onion and cook until soft. Remove the onion from the pan. Pour 1 cup of the beef broth into the pan, bring to a simmer, and scrape off any browned particles. Remove from heat and set aside.

3. Layer the carrots, potatoes, and cooked onions in the slow cooker. Top with the browned beef, bay leaf, and black peppercorns. In a large mixing bowl, combine the liquid from the skillet, the remaining 2 cups broth, the tomato paste, and thyme. Pour over the meat and vegetables.

4. Simmer simmer simmer until the beef and vegetables are fork-tender.

5. Stir in the peas 15 to 20 minutes before serving and cook on high. Add salt to taste. Stir in the parsley before serving.