I was experimenting the other day and the entire family voted hands down to add this to the recipe book. Super easy, smelled wonderful cooking, and a really great but not overwhelming NEW taste for stew. I served it with home made wheat bread, but it would have been better in bread bowls (or over basmati rice if you're gluten free) as no one wanted to miss a drop of the awesome sauce.
I am calling it Katy's Morocan Stew (it would probably be really great with lamb)
2lbs stew meat chunked
3 or 4 small/med potatoes cubed
1 red bell pepper chopped
1 yellow onion chopped
4 garlic cloves crushed
1/3 cup of raisins
1/3 cup kalamata olives pitted
¼ cup capers
3 bay leaves
Put all this in the crock pot on low.
Then in a bowl mix:
1 cup red wine
8 oz tomato sauce
2 T balsamic vinegar
½ t cumin
1 t oregano
Stir this and then mix into crock pot.
Cook on low all day, then right before serving salt to taste and stir in some gravy flour to thicken sauce. If your meat was really well marbled you may want to skim a little before flouring.
I am calling it Katy's Morocan Stew (it would probably be really great with lamb)
2lbs stew meat chunked
3 or 4 small/med potatoes cubed
1 red bell pepper chopped
1 yellow onion chopped
4 garlic cloves crushed
1/3 cup of raisins
1/3 cup kalamata olives pitted
¼ cup capers
3 bay leaves
Put all this in the crock pot on low.
Then in a bowl mix:
1 cup red wine
8 oz tomato sauce
2 T balsamic vinegar
½ t cumin
1 t oregano
Stir this and then mix into crock pot.
Cook on low all day, then right before serving salt to taste and stir in some gravy flour to thicken sauce. If your meat was really well marbled you may want to skim a little before flouring.
