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The Stew That Liv Didn't Cook

In Unshakeable Pursuit, since Olivia Whelan is the world’s worst cook, she got her mom to make the stew that she brought to the cabin with her the second time.

Also, since I (Camy) am the world’s laziest cook, I adopted “Mrs. Whelan’s” excellent recipe into something I can throw into the slow cooker. The original recipe was from my friend Mrs. A. Wong.

About 4-6 pounds (whatever’s in one package) oxtail (I love oxtail, but if you don’t care for it, substitute about 2 pounds stew meat)
2-4 tsp minced garlic
1 bunch parsley, chopped (I know this seems like a lot of parsley, but after that time in the slow cooker, it doesn't taste as strong. However, if you dislike parsley, feel free to eliminate it. I personally love cilantro and will substitute that here instead of parsley. I usually will do 2 bunches of cilantro rather than just one.)
2 tsp dried thyme
2 bay leaves
4 tsp salt
2 tsp pepper
1 tsp cayenne pepper (optional)
1.5 cups red wine (If you use a decent wine, it tastes better. And you can have a glass while cooking the mushrooms. :)
1 pint beef stock (or use beef bouillon and water)
1 pound mushrooms, sliced
1 onion, chopped
1 Tb butter
1 tsp sugar

Throw everything except last 4 ingredients into slow cooker on low for 10 hours or high for 6 hours (or until the meat is tender). If you are not as lazy as me, brown the oxtail/meat in a pan on the stove with a little oil, add it to the crock pot, then deglaze the pan with the beef stock before adding the stock to the crock pot.

About 20-25 minutes before serving, sauté the last 4 ingredients in a pan, add it to the crock pot, and cook for another 10-15 minutes.

Serve with noodles or over rice.