Chuck. Chop it finely with a knife. Don’t use ground meat. Add salt and pepper, sear it from all sides inside the crock pot.
When it forms a fond add some random wine that you’ve been chugging. No sweetened wine, please. But red, rosé, white, it’s all fine. Use it to deglaze the bottom.
Then add onions, garlic, red peppers, all of them peeled and minced. And broth. If you don’t have broth you do freeze chicken bones, right? …wait, I should stop filling my freezer with chicken bones.
As the beef gets soft add whatever veggies you have. Take into account cooking times. Potato, button mushrooms (you’re now a veggie, get into the pot Nebby), carrot, cabbage. And tomato paste, I buy it by kilogram and then freeze it into ice cubes, I put “enough” of them there. Adjust seasoning as necessary.
Near the end use your judgment. You can reduce it further, or add some thickener (I like to add brown roux), or leave it as is. Then eat it over polenta or cooked taters.
Chuck. Chop it finely with a knife. Don’t use ground meat. Add salt and pepper, sear it from all sides inside the crock pot.
When it forms a fond add some random wine that you’ve been chugging. No sweetened wine, please. But red, rosé, white, it’s all fine. Use it to deglaze the bottom.
Then add onions, garlic, red peppers, all of them peeled and minced. And broth. If you don’t have broth you do freeze chicken bones, right? …wait, I should stop filling my freezer with chicken bones.
As the beef gets soft add whatever veggies you have. Take into account cooking times. Potato, button mushrooms (you’re now a veggie, get into the pot
Nebby), carrot, cabbage. And tomato paste, I buy it by kilogram and then freeze it into ice cubes, I put “enough” of them there. Adjust seasoning as necessary.Near the end use your judgment. You can reduce it further, or add some thickener (I like to add brown roux), or leave it as is. Then eat it over polenta or cooked taters.