ELECTION NIGHT STEW
4 lbs stew beef or thereabouts (all ingredient amounts are just suggestions; I decided how many carrots, etc to use by eyeballing it).
2 28 ounce cans (the big ones) of diced tomatoes (organic, fire roasted if possible).
1 small (8oz) can of hunts tomato sauce
2 carrots (or more, sliced into 1/2inch slices or so)
2 potatos (or more, diced into bite-sized chunks))
2 celery stalks (sliced about the size of the carrots)
1/2 zucchini (quartered and sliced)
parsnip (as many as you like, sliced like the carrots)
garlic clove (minced)
1 cup of spicy red wine (pinot noire)
1 tablespoon Apple cider vinegar
1 cup or so of beef broth
Seasoning mix: salt, pepper, onion powder, celery salt, basil, paprika, bay leaves
Cook beef in the liquid as long as possible -I got up at 5:30 to start it - in a crock pot in good beef broth with a couple tablespoons of apple cider vinegar. Beef should be fully immersed in the liquid.
A few hours before serving time, transfer to a bigger stock pot, add wine, tomatoes, sauce and all vegetables, incl. minced garlic. Add seasonings to taste (removing bay leaves after a couple hours). Cook on simmer at least 270 minutes. Serves 6-8 with some leftovers to spare. Goes really, really well with cornbread.