|Normally a list of ingredients this long would have me running, but I am getting braver! Especially with America's Test Kitchen recipes as they usually always turn out, even for me! (You can click on the picture to see the recipe larger.)|
|So, it all started with this stewing beef. I wanted to make a tasty meal with this. The recipe called for boneless beef chuck but I decided to substitute this(I can see you smiling Leanne, I know, I'm changing it up again!).|
|1 1/2 pounds of mushrooms halved.|
|I learned a new way(for me) of cooking mushrooms with this recipe.|
|Cut up 3(yes, it says 3) onions!|
Heat 2 tbsp oil in skillet over med high heat until shimmering.
|Add onions, 1/4 cup tomato paste, 6 garlic cloves minced(I used already minced garlic) and 1 Tbsp minced fresh thyme or 1 tsp dried.( I omitted the 1/2 oz porcini mushrooms as I didn't have any). Cook until onions are softened and lightly browned, 8-10 minutes.|
|Stir in 1/3 cup of flour and cook for 1 minute..|
|Slowly whisk in 1 1/2 cups chicken broth, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker.|
|Add 1/3 cup soya sauce.|
|2 bay leaves.|
|1/2 cup dry white wine(or apple juice).|
|Season beef with salt and pepper and nestle(doesn't that sound nice?). Cook on low for 9-11 hours, or 5-7 on high.|
Let stew settle for 5 minutes, then remove fat from surface using a spoon. Discard bay leaves. In bowl, combine 1 cup hot stew liquid with 1/3 cup sour cream and 2 tsp Dijon, then stir mixture into stew. Stir in 2 Tbsp minced fresh dill, season with salt and pepper to taste.
|The house smelled fantastic all day!!! The recipe calls for buttered egg noodles. You make these by cooking 1 lb egg noodles in salted boiling water, drain, and toss with 2 Tbsp butter. Season with salt and pepper.|
We had it over rice. The picture doesn't do it justice, but it was FANTASTIC!