DDD #45 – Vegan Pulled Pork Jackfruit in a Sriracha and Blackberry Jam BBQ Sauce

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All Photos © Christine Elise McCarthy 2017

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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The video for the stovetop version is here.  The slow cooker one is far below.  Click the image below to watch the stovetop recipe.

Vegan Pulled Pork Jackfruit in a Sriracha and Blackberry Jam BBQ Sauce (Stovetop)

Serves 2

INGREDIENTS

Drizzle of olive oil

1 (20 oz) can of young jackfruit – drained & shredded by hand

1-2 garlic cloves – chopped

2 tsp cider vinegar

2 tsp Dijon mustard

A few dashes of soy sauce or tamari

1/3 cup ketchup

1 TBS blackberry (or other dark berry) jam or preserves or chutney

1 TBS Sriracha

1 tsp molasses

A few dashes vegan Worcestershire sauce (optional)

1 tsp smoked paprika

1/2 tsp brown sugar

1 tsp onion powder

1 tsp garlic powder

1 tsp chili powder

DIRECTIONS

Heat a little bit of oil in a pan.  Add the shredded jackfruit & the remaining ingredients & combine.  Heat through & serve as you desire.

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That above is jackfruit.  It is a staple in Southeast Asian diets.  It is a giant fruit that grows to 100 pounds.  If you want to read more about it – I went into some detail in my Vegan Jackfruit Spicy Szechuan Dan Dan Noodles post.  Those are the noodles – below.

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I bought this jackfruit in cans for $1.39 at my favorite Thai market – Bangluck – but I hear most Asian markets carry it.  Just be sure to buy UNRIPE or young jackfruit in water or brine.  Ripe jackfruit in syrup – it seems – tastes like Juicy Fruit gum & would be awful in this dish.

I made this in the slow cooker using a combination of jackfruit & Beyond Meat vegan chicken strips.

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Both the jackfruit (above) & chicken will require that you shred it using two forks to achieve the pulled chicken visual.  It is easy once they are warmed & soft.  Just fish them out of the BBQ sauce & shred them on a cutting board.

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I used it in tacos – HERE.

And on pasta – HERE.

And on pizza HERE.

Vegan Pulled Chicken with Jackfruit in a Sriracha and Blackberry Jam BBQ Sauce for the Slow Cooker

Serves 6

INGREDIENTS

2 (20 oz) cans of young jackfruit

9 oz vegan chicken (or two more cans jackfruit)

4 garlic cloves – chopped

2 TBS cider vinegar

2 TBS Dijon mustard

1/3 cup soy sauce or tamari

2/3 cup ketchup

1/4 cup blackberry (or other dark berry) jam or preserves

3 TBS sriracha

1 TBS molasses

2 TBS vegan Worcestershire sauce (optional)

1 (12 oz) bottle of dark (or other) beer (optional)

2 tsp smoked paprika

1/3 cup brown sugar

1 TBS onion powder

1 TBS garlic powder

1 TBS chili powder

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DIRECTIONS

Put everything in the slow cooker & leave on high for 5 hours.

At some point – you need to use two forks & shred the chicken & jackfruit.

Serve as you would serve any pulled chicken.

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DDD Ep. #19 – Vegan Spicy Chicken Enchilada Soup with Homemade Red Enchilada Sauce

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All Photos © Christine Elise McCarthy 2016

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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Reposting this recipe because I have a video to accompany it. Please – subscribe to my channel on Youtube. Www.VideoVegan.com.

This is yet another SUPER easy one – even if you make the enchilada sauce yourself – and can be made in a slow cooker or stove top.  The benefit of the slow cooker is that the flavors get to meld better but – if you are in a hurry or don’t own a slow cooker – this can be done on the stove.

I made the red enchilada sauce myself & I recommend it very highly because 1) it was easy 2) less processed food it better for you & 3) self-satisfaction.  So – I really recommend you try to make it – though jarred or canned enchilada sauce will do.

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I included a picture of taco seasoning in that image above but I was so pleased with my homemade enchilada sauce – I could not bring myself to add this MSG chemical powder to my soup – so ignore it.  As I was cooking the soup I added an additional can of black beans – not shown there.

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Also – I thawed & shredded the Beyond Meat chicken.  Look how convincing it looks (above)!

This makes a lot of soup but – it is so hearty & delicious – I ate almost half of it myself, last night – without any garnish of any kind.  Just naked outta the pot.  But – why not?  There is no added fat in this (except a little olive oil in the enchilada sauce) – just proteins & produce & spices – so feel free to eat it like you are competing in a grudge match with Takeru Kobayashi.  I did – and I feel no shame.  Zero fucks were given.

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Homemade Red Enchilada Sauce

Makes just over 2 cups

INGREDIENTS

2 TBS olive oil

2 TBS flour

6 oz. tomato paste

4 TBS chili powder (NOT cayenne pepper)

1 TBS dry parsley

1/2 tsp garlic powder

1/2 tsp dry oregano

1/2 tsp salt

1/4 tsp ground cumin

2 cups vegetable stock

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DIRECTIONS

Heat the oil over high heat & whisk in the flour.  When it thickens, add the stock in increments, letting it thicken each time before adding more.  When the stock is incorporated, add the spices & tomato paste & whisk to combine.  Cook until it has the thickness of tomato sauce.  Add water if it gets too thick.  Set aside.

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Vegan Spicy Chicken Enchilada Soup with Homemade Red Enchilada Sauce – for the Slow Cooker or Stove Top

Serves 4 as a main course – more as an appetizer

INGREDIENTS

2 cups red enchilada sauce (recipe above RECOMMENDED or store bought)

9-12 oz vegan chicken (I always use Beyond Meat – which comes in 9 and 12 ounce packages)

1 (14 oz) can fire-roasted tomatoes

2 (15 oz) cans black beans ( I used 1 can of black beans & 1 can of mixed beans) – not drained

10 oz corn (I used organic frozen)

1 (7 oz) can green chilies (I used mild)

2 cups vegetable stock

2 garlic cloves (minced)

1 red (or other) onion – diced

1 bell pepper – seeded & chopped

1-2 jalapenos – seeds & diced (optional – omit if you do not like spice)

2 TBS chia seeds (1000% optional but they are good for you & I had some so…)

GARNISH OPTIONS: vegan sour cream, avocado, cilantro, chopped tomato, lime wedges, hot sauce, grated vegan cheese or tortilla strips (Recipe: Heat your oven to 350.  Spread the thinly sliced corn tortilla strips in a single layer on a cookie sheet sprayed with cooking oil.  Bake the strips 10-15 minutes until they are crispy.  Try not to overcook them (they should not be browned).  Remove from oven & set aside. OR – buy some.)

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DIRECTIONS

Make the enchilada sauce – if you are doing that.

Dump everything in either a slow cooker & leave it on high for about 5 hours OR stick it all in a large stock pot & heat until the veggies soften & the soup thickens a bit (30-60 minutes).  In either case – if it gets too thick – add some water.  If it is too thin – cook it down a bit more.  See?  Crazy fucking easy!

Now – serve it up & garnish as you desire!

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Spicy Vegan Roasted Cauliflower & Carrot & Turmeric Stew

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All Photos © Christine Elise McCarthy 2017

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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So – my last post was a month ago.  It was my Clean Cooking & a 21-day Arbonne Healthy Eating Detox – Vegan or Vegetarian Style post describing a 21-day detox/cleanse I was launching on.  I never posted about it again for a few reasons: the fact that the recipes from the Arbonne site made GINORMOUS quantities & I ate the same thing for days & because I just had no passion for cooking while on it.  I ended it two days earlier than my 21 day goal because – Superbowl party.  After nearly 3 weeks of deprivation – I lost 4 pounds.  4 miserable pounds.  I should not complain because one friend of mine lost nothing & another gained 4 pounds.  So – that cleanse is what you make of it but it was a great jump start to shock me out of deeply-entrenched habits.  Now – I am obsessed with TEA and pay way more attention to what I eat & where calories are coming from.  Which brings me to my day yesterday.

I was at the mall exchanging a birthday gift & realized it was lunch time & that I was hungry.  My choices were mainly a sushi spot & the Cheesecake Factory.  Since I no longer eat fish, I Googled the Cheesecake Factory’s menu to see if they had any HEALTHY (reading – low in calories) options.  The Cheesecake Factory is notorious for shockingly caloric options (see HERE) and I did not want to eat a 2000 calorie lunch – as I am still trying to keep my daily calorie intake to about 1200.  I was pleased to see a skinny cocktail menu and a super food menu.   So – I went in and I ordered a skinny margarita & the vegan Cobb salad.  I got the Cobb because I did not want to eat any of their 490 calorie “skinny” menu items.  I thought I would be really good & get a salad with proteins (garbanzos &  quinoa) and the healthy fat avocado.

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The drink was small but tasty & only clocked in at 150 calories.   Very happy with that.  The salad was not gargantuan, not over-dressed & was quite good.  Looks good, right?  Looks healthy.  Proud of myself, I considered ordering a second cocktail as I entered the stuff I had just consumed in My Fitness Pal.  It was then that my world came shattering down around me.  That fucker of a salad had 1210 calories!!!!!  1210!!!!  I could go to McDonald’s and get a Big Mac, medium fries & a medium NON-DIET Coke for under 1100.  Don’t believe me?  Look HERE on McDonald’s own site.  How the FUCK is THAT possible???  A salad?  Without a creamy dressing or any cheese or meat or bacon or croutons or fried wontons or ANYTHING naughty?   Avocado is fatty but it is not cheese & bacon fatty!  It is not BIG MAC fatty!  And that photo shows the salad with dressing on it.  It really was NOT soaked in dressing.  I was SO freaked out!  I felt SO cheated!  For 1200 calories I could have gotten pizza & wine.  Or almost anything on the menu.  Seriously.  What the fuck?  So – almonds & sunflower seeds in addition to avocado & boom!  An ass like Kim Kardashian.  I felt like I had undone 3 weeks of deprivation with one Goddamn SALAD!  Ugh.  I complained about it all fucking day.  And I am complaining now.  I will never EVER enter the CottageCheesecake AssFactory again.  I swear it.

So – driven to compensate for that outrageous lunch – I made this VERY healthy stew today.  I used a bunch of sketchy veggies cresting their use-by dates & it came out delicious.  You can add or remove produce to suit your tastes.   I only used bit of olive oil to roast the veggies & that was it.  You could eliminate even that by NOT roasting them & just throwing them in the pot to boil.  Your call.

I served myself a hearty portion of this stew today over a very carefully measured 1/4 cup of mixed ancient grains.  Truth be told – this stew does not need a grain to make it satisfying so – serve it naked or over the grain of your choice.

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Turmeric is a very healthy spice.  Here are some of the benefits of turmeric.  Look at that list or THIS one.  It will make you want to use vibrant turmeric as often as possible.

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Spicy Vegan Roasted Cauliflower & Carrot & Turmeric Stew

Makes a LOT – enough to feed 6-8 (even without a grain)

INGREDIENTS

1 head cauliflower – cut into bite-sized florets

10-15 carrots – chopped into bite-sized pieces

1 large onion – chopped

1 red bell pepper – cut into matchsticks

2 jalapenos – chopped (optional)

2 (15 oz) cans of garbanzo beans (drained)

2 (28 oz) cans of diced tomatoes

10 garlic cloves – chopped

10 oz broccoli (VERY optional – I only used the broccoli rabe I had because it was wilting)

1-2 TBS turmeric (start with one & add more if you like)

1 BS ground cumin

1 TBS ground coriander

2 tsp cayenne pepper (optional)

1 tsp cinnamon

2 tsp ground cardamom (LOVELY but can be omitted if you cannot find it)

4 cups vegetable stock (or water)

Olive oil

S&P

Chopped parsley or cilantro as garnish

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DIRECTIONS

If roasting the vegetables:

Heat the oven to 475.

Toss the cauliflower, carrots, bell pepper, onion & jalapenos in a light coating of olive oil & some S&P.  Roast for 20-30 minutes or until just beginning to brown.  Add them to a large stock pot with the remaining ingredients & cook until the veggies are all tender & the stew thickens a bit.

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If not roasting them – just throw them in with the remaining ingredients & cook until the veggies are all tender & the stew thickens a bit.  Add water to thin it if it gets too thick.  Cook it down if it is too watery.  Season with S&P & garnish with parsley or cilantro.

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My Most Popular (Best) Recipes of 2016 & of All Time

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All Photos © Christine Elise McCarthy 2016

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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2016 is behind us.  It seems there is a collective agreement that it was just a hideous year.  Too many legends lost, for a majority of voters – a lost election.  For the first time in history, a candidate with 3 million fewer votes than his rival has won the election.  But for me – this year will always be defined by the loss of that gorgeous boy above – my beautiful & perfect Memphis.  He died at 7 unexpectedly & inexplicably.  The scar on my heart is still as raw as it was in June – when he left us.   I am not sure everyone knows this – but your i-phone can make slide shows for you.  Mine made this on Sunday & it left me sobbing.  Memphis was VERY special & losing him has been too brutal for words.

Anyway – I thought I would recap the blog’s top recipes of 2016.   I will post them here from 10 to number 1!  Here they are:

NUMBER 10

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Pasta with Romanesco Cauliflower (Broccoli), Lemon & Chili Flakes (Vegetarian or Vegan)

NUMBER 9

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Vegan Hearts of Palm Crab Salad

NUMBER 8

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Hearty Vegan Beef & Vegetable Stew for the Slow Cooker

NUMBER 7

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Vegan Char Siu or Chinese BBQ Pork Ribs

NUMBER 6

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Vegan Spicy Chicken Enchilada Soup with Homemade Red Enchilada Sauce – for the Slow Cooker or Stove Top

NUMBER 5

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Vegan Creamy Dal Makhani Punjabi-Style (Black Gram/Urad Dal & Rajma) – for the Slow Cooker

NUMBER 4

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Vegan Seared Garlic-Balsamic Mushrooms with Fresh Thyme & Creamy Polenta (Grits)

NUMBER 3

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Vegan Big Mac Pizza with Copycat McDonald’s Special Sauce

NUMBER 2

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Vegan Cabbage Rolls Stuffed with Grilled Eggplant, Mushrooms & Spinach

And – drum roll!

NUMBER 1 (sadly – not my own recipe but brilliant all the same!)

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Vegan Rice Paper Bacon

And since #1 was not my recipe – here is the 11th place runner-up:

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Vegan Ash Mash (Persian Mung Bean Soup) with Purple Kohlrabi & French Breakfast Radishes – for the Slow Cooker or Stove Top

And – probably my favorite recipes of the year:

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10-Ingredient Vegan Eggplant Parmesan Mac & Cheese

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10-Minute Spicy Vegan Sriracha Chicken & Broccoli Bowl

and a non-food-related rant:

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And Now For Something Completely Different…Sex, Sexy Selfies & Sexism

And here are the top recipes of all time:

NUMBER 10

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Spicy Southern Fried Cauliflower and Delta Dipping Sauce with Smashed Baked Potatoes and White Gravy and Buffalo Mac & Cheese

NUMBER 9

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Chicken Shawarma with Garlic Paste (Toum) & Tzatziki Sauce (Vegan or Vegetarian)

NUMBER 8

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No-Carb No-Pasta Grilled Garden Vegetable Lasagna with Basil Marinara

NUMBER 7

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ZERO CALORIE ZERO CARB Vegan – Vegetarian Shirataki Pho

NUMBER 6

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Margarita Pizza Quesadilla on Homemade Spinach Tortillas

NUMBER 5

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Grown-up Fireball Whiskey Cupcakes

NUMBER 4

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Vegan BBQ Ribs (Seitan) with Spicy Korean or Spicy Traditional BBQ Sauce

NUMBER 3

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Vegan Gyro (with Homemade Seitan) & Tzatziki Sauce

NUMBER 2

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Spicy Vegan Chinese Eggplant

And the mother of all recipes and monstrously popular –

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Easy Spicy Southern Chicken Spaghetti

Vegan Spicy Green Coconut Curry with Vegetables & Split Lentils for the Slow Cooker

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All Photos © Christine Elise McCarthy 2016

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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Slow cooker recipes.  Is anything better than just dumping a bunch of ingredients into a slow cooker, going away for hours and then coming home to dinner – warm & waiting?  I think not!

I used yellow split lentils or urad dal – but any variety of lentils will work just fine.  I added a ton of random vegetables – because I had them.  You can add or omit any veggies you like.

I had a big bag of English peas & some fresh spinach that were going to spoil before I could cook them – so – I froze them.

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It was about 2 cups of peas & make 4 cups of spinach but the spinach wilted in the freezer – down to about 4 cups.  If you use frozen veggies in yours – add them at the very end or they will just disintegrate.

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Vegan Spicy Green Coconut Curry with Vegetables & Split Lentils for the Slow Cooker

Makes a lot – likely enough to feed 6 well if served with rice

INGREDIENTS (very flexible)

2 cups lentils

2 potatoes – cubed

1 small onion – diced

1-4 cloves garlic – minced

1 small head cauliflower – cut into small florets

1-5 jalapenos – seeded & diced (use less or omit – if you do not like heat)

3-5 carrots – sliced

3 TBS ginger – minced

1 (5.5 oz) can coconut milk (use more for a richer curry)

3 TBS green curry paste

1 TBS garam masala

1 tsp ground coriander

1 tsp ground cumin

1 tsp dry mustard

1 tsp turmeric

6 cups vegetable stock

4 cups fresh spinach or 2 cups frozen

2 cups peas

S&P

GARNISH – hot sauce (like sriracha), cilantro & cooked rice (I used basmati)

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 DIRECTIONS

Put everything except peas, spinach & any frozen vegetables you might be using into the slow cooker.  If using anything frozen – all them to thaw.  Ignore my photos showing the spinach & peas being added with the other ingredients at the start.  They disintegrated & I had to add more of each at the end.  I also added the cauliflower after the curry had been cooking for hours – hence the different-looking imagery below.

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Cook on high for 4 hours or on low for 8 hours.  If it is too thick, add stock or water.  If it is too thin – cook a bit longer with the lid off – or mash some of the curry with a masher or immersion blender to create a thicker gravy.

15 minutes before serving – add peas, spinach & any frozen vegetables you selected.  Season with S&P.

Serve with rice & garnish with cilantro & hot sauce.

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Vegan Sticky, Sweet & Spicy Chinese Five Spice Pork for the Slow Cooker

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All Photos © Christine Elise McCarthy 2016

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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Nothing is easier than a slow cooker dish.  You could make this stove-top by simply simmering it until the sauce is as thick as you like it to be.  Not much more to say about this except that it is damned tasty & crazy easy.

Vegan Sticky, Sweet & Spicy Chinese Five Spice Pork for the Slow Cooker

Serves 2 very well when served with rice

INGREDIENTS

2 (10.5 oz) packages Gardein Porkless Bites (or other vegan pork, beef or chicken) – I threw the sauce packets away

1/4 cup Shao Xing rice wine

2 TBS minced ginger (I used the squeezable kind pictured)

2 TBS minced garlic (I used jarred)

1 TBS tomato paste or ketchup

2 TBS sesame oil

2 TBS vegan hoisin sauce

2 TBS vegan oyster or mushroom-flavored sauce

2 TBS sambal oelek (less if you do nott like a lot of spiciness)

2 TBS sweet Thai chili sauce

2 TBS dark soy sauce

1 – 3 tsp Chinese 5-spice (I used 3 but I think that was heavy-handed.  Maybe start with one & increase it as it cooks – if you think it needs more)

Cooked rice for 2

Garnish – cilantro and/or sliced hot peppers (I used red jalapenos)

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DIRECTIONS

Put everything except the rice & garnish in a slow cooker & leave on high for 4 hours.  Mine was still too thin at that point – so I cooked it a bit longer with the lid off.  If you are going to leave this on low for 8 hours – maybe add a cup of water – so it doesn’t burn – and then cook off excess moisture at the end by taking the lid off.  If it gets too thick – add water.

Serve with rice & garnish as you desire.

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Hearty Vegan Beef & Vegetable Stew for the Slow Cooker

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All Photos © Christine Elise McCarthy 2016

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or just print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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I have posted a beef stew before – my Easy Vegetarian (Vegan) Irish Stew for a Slow Cooker – from almost exactly three years ago but this current one is superior.  It is superior due to my just getting better at vegan stews & a higher quality vegan meat.  I am all about Beyond Meat – and I think it is the best on the market – but they don’t offer certain things.  In this case – I wanted cubes of beef – and Beyond Meat only offers a ground beef.  So – I decided to use both Beyond Meat’s Beefy Crumbles and Gardein’s Beefless Tips – which were wonderful in my Vegan Spicy Ginger-Garlic Red Pepper Beef Steak with Vegetable Fried Cauliflower Rice – seen just below.  I used one bag of each in this stew.  If you really want to ratchet up the presence of the beef – double up on one or both of these – or use your own favorite faux beef.

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There are about an infinity of ingredients in this stew – most of which can be eliminated without a negative impact on this dish.  I happened to have all but mushrooms, an onion & carrots on hand.  If you are missing an ingredient or two (or three) – I think you will still like the results.

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I used those vegetarian bouillon cubes above but I am going to stop buying them.  They contain palm oil & an obscene sodium content so – I will be moving on to Better Than Bouillon, when my supply of these runs out.

I served my stew over mashed cauliflower.   When I was done eating – I mixed the leftover mashed cauliflower directly into the stew.  This had the effect of making it seem thicker & denser – but it is just cauliflower – so it actually lightens the dish up.

**NOTE – I made this in a slow cooker (on high) while I hiked.  It was pretty much done when I returned 2 1/2 hours later.  You could make this just as easily stove top – maybe in less time.  Just bring to a boil & simmer until the veggies are cooked.  To thicken it – return it to a boil.  Whisk 1/4 cup cornstarch into some hot water & add to the boiling stew.  It should thicken nicely.  If not – do it again.  Add water if it gets too thick.

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Hearty Vegan Beef & Vegetable Stew for the Slow Cooker

Serves 6 or more

INGREDIENTS (VERY flexible – both in what you use & quantity)

Olive oil (or the cooking oil of your choice)

1 (9 oz) vegan ground beef (or more) – I recommend Beyond Meat

1 package (or more) of Gardein Beefless Tips (or your favorite vegan cubed steak)

1 onion – diced

2 Portobello mushroom – cut up (or whatever mushrooms you prefer)

4 carrots – sliced

2 jalapenos – diced (optional)

1-2 cups cubed white-fleshed potato of any variety (I don’t peel my potatoes)

1 small sweet potato – cubed (I don’t peel my potatoes)

2 celery stalks – chopped

4 radishes – cubed (I only used them because I had them so they are very optional)

2 tomatoes – diced (or a cup of canned diced tomatoes)

2-6 garlic cloves – minced

5 cups vegetable stock

1 cup dry red wine (optional) – or another cup of stock

6 oz lima beans (I used frozen)

1-2 cups peas (I used frozen)

1 cup corn (I used frozen)

1/4 cup pasta sauce (I used Rao’s but you can use your favorite or omit it)

1 TBS Bragg’s liquid aminos OR soy sauce OR tamari

1 TBS dry mustard

1 TBS vegan Worcestershire sauce

1 TBS Kitchen Bouquet (seasoning available in the spice aisle or near gravy ingredients)

Few squirts Maggi  (seasoning available in the spice aisle or near gravy ingredients)

1 tsp smoked (or regular) paprika

2 bay leaves

6 whole coves

1 tsp agave nectar (or sugar)

1/4 cup chopped parsley

1/4 cup nutritional yeast (optional)

1/4 cup corn starch (or more)

S&P

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DIRECTIONS

I really prefer slow cooker recipes that require ZERO prep.  Recipes where you just dump the shit into the cooker & go away.  But – I really wanted a stew-like flavor here so – I thought cooking the onions & bringing their flavor – & the flavor of the sauteed mushrooms were important.  Also – browning the steak cubes assists in the visual presentation.  You could certainly just dump it all in & would probably be just as happy with the result.  Your call.

So – heat 2 TBS or so of oil & saute the onions & the beef cubes.  When the onions start to brown.  Add the garlic & saute one minute.  Add the wine (or stock) and quickly deglaze the pan.  Put this into the slow cooker.

In the same pan, add another TBS or so of oil & saute the mushrooms until they begin to sear.  Deglaze the pan with a tiny bit of water & add the mushrooms to the slow cooker.

If you are going stove top – do the steps above & then put those things & the rest of the ingredients (EXCEPT THE CORNSTARCH) into a huge stock pot, bring to a boil & simmer until the vegetables are tender – not more than 1/2 hour.  To thicken it – return it to a boil.  Whisk 1/4 cup cornstarch into some hot water & add to the boiling stew.  It should thicken nicely.  If not – do it again.  Add water if it gets too thick.  Season with S&P.

If you are slow cooking it – dump the rest of the ingredients (EXCEPT THE CORNSTARCH) into the slow cooker & leave it covered & on high for 3 hours or so.   To thicken it – remove the lid. Whisk 1/4 cup cornstarch into some hot water & add to the boiling stew.  It should thicken nicely.  If not – do it again.  Leave the top off until it thickens.  Add water if it gets too thick.  Season with S&P.

Serve over rice or mashed potatoes or – as I did – over mashed cauliflower.   When I was done eating – I mixed the leftover mashed cauliflower directly into the stew.  This had the effect of making it seem thicker & denser – but it is just cauliflower – so it actually lightens the dish up.

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