Co-Op Beef Stew
1lb beef stew meat, cubed (co-op!)
Red wine, for deglazing pan
6 small carrots, scrubbed and sliced (co-op!)
2 onions, peeled and diced (co-op!)
4 potatoes, washed and cubed (co-op!)
4oz fresh sliced mushrooms
Worcestershire sauce, about 1 Tbsp
Black pepper and sea salt, to taste
Beef stock or broth, about 2 cups
Prepare potatoes, carrots, and and place into olive-oiled slow cooker crock. Add tomatoes. Brown cubes of beef with a few cloves of minced garlic, and add to crock. Deglaze pan with about 1/2 cup red wine; bring to a boil, get all the brown bits off the bottom of the pan, and add the wine to the slow cooker. Pour in beef stock. Season with salt, pepper, and Worcestershire (hot sauce, like Frank's, would probably be good in here, too). Cover the crock and cook on low for 6-8 hours or until potatoes are tender. Add the sliced mushrooms and zucchini for the last hour of cooking. Thicken with a cornstarch-water mixture if desired. We left it brothy per The H's request.
Dessert was an oatmeal apple crisp made with co-op Ida Red apples. It was delicious! I used this recipe from allrecipes.com with very few modifications. For example, I used turbinado sugar instead of white, added nutmeg to the apples, and walnuts to the crumble topping/crust. Instead of straight butter, I used Smart Balance 50/50 blend. It was a perfectly sweet, homemade end to our chilly winter day.