Hi all. I have no idea how I found this place but it looks nice. I recently purchased a crackpot and am having a grand time with it. My last recipe was a beef stew that got carried away. I ended up using an older 8Qt model from all the veggies I had in it. (and I ran out of room) Yesterday, I got a lot of London Broils (they were BOGO at the store. They come out cheaper than stew meat. So I would like to try a recipe using the London Broils as stew meat but not your regular Beef Stew recipe. I really don't know what. Just want to try something different. Mabe a Stroganoff or somekind of cream sauce instead of basic gravy or tomato sauce. Anyone have any kind of recipe involving stew meat that is different?
Hello Marmaduke. :-D Welcome. In the wintertime, I sometimes make a Bourginion in my crockpot. Boeuf Bourginon ( ala Crockpot) You will need: 2 pounds stewing beef (London broil should work fine), cut into 1½ inch (approx) cubes 3-4 slices bacon - diced a dozen or so small white onions ½ pound mushrooms - sliced 2-4 (to your taste) large cloves of garlic - minced salt and pepper (to taste) Marinade ingredients: 1 cup burgundy wine (or some other dry red wine) 2 tbsp olive oil 1 large onion - sliced thin ½ tsp thyme 2 tbsp parsley - chopped 1 bay leaf ¼ tsp black pepper Prep: Combine the marinade ingredients, mix well, add cubed beef. Marinate for at least 3 hours (I usually just put in in the 'fridge overnight). Remove meat from the marinade, but do not discard the marinade. Saute bacon, then remove it from the pan, leaving the bacon fat in the pan. Brown the stew meat in the bacon fat. Combine beef, bacon, veggies and seasonings in your crockpot. Pour in enough marinade to cover it all. Cook on low for 8-10 hours.
No unusual stew here, but I will say that London broil is what I buy and cut into strips, marinating for greek pitas: For each generous pound of meat or so: 1/4 c. dry red wine 2 T. olive oil 2 T. minced garlic 1/2 t. dried oregano, crushed 1/2 t. salt dash of pepper Mix. Pour this marinade over steak cut into 2 in. by 1/4 in. (thin) strips. Let stand at room temp. for an hour, then drain and cook meat in hot butter in a fry pan, stirring to brown for about 3 minutes. Serve in pita pockets with lettuce, tomato, cucumber and plain yogurt. (peel and seed the tomato and cukes, then dice them) Excellent! Tip: use kitchen shears to cut up the meat, it goes nice and fast that way. If I think of something for the crockpot, I'll post it later.
BEEF STROGANOFF I make this on the stovetop but you could easily cook it in the crockpot instead and it might even be better! BEEF STROGANOFF 1-1/2 lb stewing beef, sliced 1/8" 2 tbsp butter 1-1/2 cup beef bouillon 2 tbsp catsup 1/8 tsp minced garlic 1 tsp salt 8 oz. mushroom slices 1 onion, chopped 3 tbsp flour 1 cup sour cream 3-4 cups hot cooked noodles Cook and stir beef in 2 tbsp butter over low heat until browned. Reserve 1/3 cup of the bouillon. Stir remaining bouillon, catsup, garlic, and salt into skillet. Heat to boiling. Reduce heat and cover. Simmer until beef is tender 1 to 1-1/2 hours. Stir in mushrooms and onions. Cover and simmer until onion is tender, about five minutes. Shake reserved bouillon and flour in tightly covered container. Stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute, reduce heat. Stir in sour cream and heat through. Toss cooked noodles with 1 tbsp butter. Serve beef mixture over noodles.
