Beef With Chipolte Peppers

Beef With Chipolte Peppers
Recipe Number: 530
Contributor: charm

Serves:
Calories Per Serving:
Preparation Time:
Difficulty: Easy

Ingredients:

1 1.5 lbs. stewing beef
15-20 oz. white mushrooms, sliced
1 red pepper, chopped (optional)
3/4 cup red wine (or 1/2 cup wine and 1/4 cup water)
1 tsp Northwoods seasoning*
1/2 tsp ground chipotle pepper
1 tsp garlic powder
pinch ground cloves
sour cream or plain yogurt (optional)

Marinade:

1/3 cup soy sauce
3 Tbsp olive oil
juice of 1/2 lemon
1/2 tsp Northwoods seasoning
1/4 tsp ground chipotle pepper
1/2 - 3/4 tsp garlic powder

Cooking Instructions:

Note: *Northwoods seasoning is a blend available from Penzeys spices. Its ingredients are salt, paprika, black pepper, thyme, rosemary, garlic and chipotle.

Mix together marinade ingredients. I usually put the marinade and the beef in a quart-size Ziploc bag and store it in the freezer until I'm ready to use it. If you don't want to freeze the meat, marinate it overnight.

When you're ready to make the stew, remove the meat from the marinade and dredge the chunks in a mixture of all-purpose flour, black pepper and garlic powder. Heat a few tablespoons of vegetable oil in a heavy pan and sear the meat

Remove the meat from the pan. Loosen the pan with the red wine (or wine and water mixture). Let the mixture boil for one minute

Put the pan juices, seared meat, sliced mushrooms, and chopped pepper (if using) in the crockpot. Add Northwoods seasoning, chipotle pepper, garlic powder and cloves. Mix all ingredients together. Cook on low for 8 hours.

Serving Suggestions:

If desired, add sour cream or plain yogurt immediately before serving. Serve over boiled egg noodles.