This was a requested recipe from a Facebook friend. I had actually made beef stew a lot of times since I move to California from Hawaii, but didn’t know there was a difference in the type of stews we were used to and the type everyone else was used to. This is a slow cooker version which is easy to make. Great for these cold winter nights…brrr. My Facebook friend was happy with the recipe and even added his own touches to the whole thing. To read on what type of adjustments he made you need to be my Facebook fan first! Just go to Facebook.com/ediecooks and click the like button. Also get updates quicker then once a week with special early exclusives just for fans.
1 lb Stew Beef, cut into about ½ cubes
5 Small Carrots, diced (3 cups)
3-4 stalks Celery, diced (2 cups)
3-4 Red Potatoes, cubed (2 cups)
1 medium Onion, cut into wedges
1 Can stewed tomatoes
1 small can (6oz) tomato paste
4 T Shoyu
1 tsp Garlic Powder
1 tsp minced Garlic
1/8 Dried Parsley
1/8 Dried Cilantro
4-6 small Bay leaves
Ground Black Pepper
Place stewed beef into a bowl and sprinkle lightly with salt & pepper to season the meat prior to cooking. Set aside for a few minutes while you prepare the rest of the ingredients.
Line a small (2-3 Quart) slow cooker with a bag, or if you don’t mind the cleaning you can skip this part. Place all the ingredients into the slow cooker starting with the seasoned beef. Then spread the tomato paste onto the meat, and then layer the bay leaves onto the paste. Place your potatoes, carrots, celery and onions. Add your seasonings; garlic powder, cilantro, pepper, parsley. Then top everything with the stewed tomatoes, do not drain the tomatoes. Put your 2 T shoyu on top the tomatoes.
Cover your slow cooker and set on low for 6 hours. You can gently stir the mixture together half way through the cooking process. Serve hot with a scoop of brown rice.