RUSTIC ITALIAN BEEF STEW RECIPE RECIPES

Steps:

• Combine the beer, 2½ cups of broth, garlic, bay leaves, and thyme. Set aside.
• Place the onions at the bottom of the crockpot.
• On the bed of onions, layer the chicken pieces on top.
• Distribute the bacon and mushrooms evenly on top of the chicken.
• Pour the beer mixture over the chicken. Cover and cook over High for 3 to 4 hours, or on Low for 6 to 7 hours
• Roughly 2 hours before the stew is ready, add the potatoes and carrots.
• Add your cabbage roughly 1 hour before the stew is ready. Continue cooking.
• Roughly 15 minutes before it is ready to be served, dissolve the flour in the remaining broth.
• Temporary remove chicken from the mix and set aside. Add your slurry into the crockpot while stirring.
• Once the starch has been combined, return the chicken, season to taste with salt and pepper and allow to finish cooking
• Serve together with potatoes of your choice, or crusty bread.

Steps:

• Preheat your oven to 375”F
• Slice the leek in half lengthwise and then thinly slice it crosswise. Rinse well in a bowl of cold water, allowing all the dirt to fall to the bottom of the bowl. Gently scoop out all the leeks and lightly pad dry on paper towels.
• Heat up a large cast iron dutch oven over medium flame. Add the olive oil and the garlic cloves and sear them until golden all over. Add the leeks with a pinch of sea salt. Sautee for about 10 minutes then stir in the oyster mushrooms and carrots. Toss to coat and cook for a couple of more minutes to create layers of flavor.
• Add the chicken legs to the pot and sprinkle with the sea salt, then toss to coat well. Pour in the red wine and bring to a simmer. Allow it to reduce a little, about 5 minutes. Add the sliced bell pepper, bay leaves, thyme, red pepper flakes, and tomatoes to the pot. Bring to a simmer and cover with a tight lid.
• Oven Method:
• Stove Top Method:
• Slow Cooker Method: