|Prior to cooking|
I started by softening some chopped onions in olive oil to lend an additional level of flavor to my end product. I removed the onions with a slotted spoon and they became the first layer in my Crock Pot. I dredged about 1.5 lbs of stew beef (whatever was on sale @Price Chopper last week) in flour and, working in small batches, browned the meat in the onion-y olive oil. When the olive oil began to get a little sparse, I threw in ~ 2T of butter to continue the process. As the meat became brown, I removed it and placed it in the Crock Pot, layering it with chunks of potatoes, about 6 small garlic cloves (whole), peeled chunks of sweet potatoes and carrots. What can I say? I like orange.
|Too much liquid is unnecessary - I left 2-3" unsubmerged|
When the last of the meat was browned, I deglazed the pot with some Carmignano which had been opened a few days beyond deliciousness. As I scrapped the tasty bits from the bottom of the pot, I added a can of beef broth to the wine and heated it through. The liquid was then added to the Crock Pot and I set the temperature on high and went on my way for the next 4 hours or so, stirring every so often to circulate the flavors and juices.
|The finished product|