While Belle may not have had a crockpot, slow cooking is a traditional and delicious way of making a stew.  You may also bake in an oven proof covered pot or on the stovetop.  Vegetables peels can be scrubbed and left if vegetables are organic.

 

1 pound beef, cubed

1 medium onion, chopped

2 garlic cloves, minced

1 teaspoon salt

1/2 teaspoon pepper

2 large carrots, peeled and chopped

8 small red potatoes, chopped

1 zucchini, peel on, chopped

1 pound mushrooms, sliced

3 cups collard greens, washed, heavy veins cut out and chopped

1 cup broad egg noodles

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1. Pat beef cubes dry. Add 1 tablespoon oil to heavy sauté pan, set flame or heat to medium,  and sear beef in batches. Pour 1/2 cup red wine over beef. Stir for 2 minutes.  Place in crockpot set to high.

2. Sauté onions for 3-4 minutes, adding more oil if needed. Stir until onions begin to soften. Add garlic, salt and pepper, and cook a few minutes more or until both are golden. Add oil or a bit of water if needed. Remove from pot and place over beef.

3. Add carrots, potatoes and zucchini to crock pot, stirring to mix vegetables. Cover.

4. Add collards in batches to sauté pan with 1/4 cup water.  Cook, adding water as needed, until collards begin to wilt. Stir every few minutes to keep from sticking.  Add to crockpot and stir.

5. Cook stew for 3 hours or until beef is soft.  Add chopped mushrooms and stir. Cook an additional hour. Adjust seasoning.

6. Boil noodles according to package directions.  Serve stew on top of noodles.