I'll add a list of my own variations below the instructions. You will need a large slow cooker or crockpot.
6 small to medium potatoes
1 sweet potato
1 green pepper
1 red pepper
4 oz mushrooms (about 1/2 small package)
1/2 small cooking onion
6 cloves of garlic
1/2 large can diced tomatoes (28 oz can)
2 tbps tomato paste
1 1/2 lbs beef (any cut with some fat or marbling will do)
1 beef shank (for extra flavour)
2 cinnamon sticks (sounds weird but you'll see)
1 1/2 cup red wine
1 1/2 chicken or beef stock
2 tbsp coarse salt
1 tsp ground pepper
1 tsp paprika
2 bay leaves
1 tbsp olive oil
2 tbsp all purpose flour
1. Spray the inside of the crockpot with pam. Pour in the olive oil. Place the chopped beef on the bottom. Coat the pieces with flour. Place the beef shank on top of the pieces of beef and sprinkle the salt, paprika, ground pepper, minced garlic and chopped onion over the meat.
2. Add the bay leaves, cinnamon sticks, tomato paste and remaining chopped vegetables. Pour the wine, chicken stock and canned tomatoes over-top.
3. Cover the crockpot and cook on low for 8 hours. I usually let the finished stew sit for an hour on the warm setting to soften up the potatoes a touch before serving.
Add Spanish or Portuguese chorizo for a smokey taste
Sauté the onions
Sear beef before coating with flour
Add or remove vegetables of choice
Use beer instead of wine
Add chilli peppers or hot sauce
Cut down on or add more salt
Dabble with quantities
Cook over night for next day lunches
Cook during the day for a great early dinner
Use some ground allspice
Serve with fresh crusty bread
As you can see, sky's the limit for this recipe. Hence the "anything goes". One other huge benefit is the wonderful smell in the house while this is cooking.
More recipes by Dad in the Kitchen.