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Go ahead and make sure you have all your ingredients and utensils.
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This recipe calls for a large stock pot, tongs to handle and turn meat, a cutting board or two, a knife and a crock pot.
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Lets start by seasoning the meat.
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Season it with salt, pepper, garlic powder, onion powder,crushed red pepper, smoked paprika, celery salt, nutmeg, rosemary, thyme, oregano and parsley.
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Next go ahead and prepare your vegetables by chopping and slicing them in your preffered sizes.
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I like finely diced onion, whole baby carrots, minced or thinly sliced garlic and whole peeled cloves, celery (sliced thin and large chunks,) large potato quarters, sliced and quartered mushrooms.
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Set them all aside when you have them readied.
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Make your beef stock now and set that aside too if you arent using a liquid stock.
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Prepare a sachet for your herbs or simply take one stalk of your thyme and use is as twine to tie your herbs together.
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Lets turn on the heat on that stock pot to high.
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Add a little olive oil when the pot gets warm and wait for the oil to become hot.
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Add the rump to your pot and let it sear, turning every 3-4 minutes to ensure a nice even sear.
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This will lock in the seasonings and juices during the slow cook to come.
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After you have completely seared the meat remove the rump from the pot.
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Do not over cook your roast, it should only take about 8-12 minutes depending on your stove top.
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Do not remove the pot from heat or discard stuck on stuff or any juice.
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Add a little red wine to the pot, just a splash or 3 really and take a utensil and scrape the remains of the beef off the bottom of your pot.
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This will make a lovely beef base for your roast.
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Dont burn yourself on the steam!
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XD Now go ahead and add those onions making sure to toss them around a bit to coat them in the wine and base.
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Let the onions cook down until slightly translucent and then add the minced and whole garlic.
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Add the remaining vegatables to your pot and then all of the dry herbs and spices.
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(Do not add the bay leaf yet) Toss them around to coat them evenly.
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If you are using fresh herbs add them on the next step rather than this one.
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This will make it easier to remove them from your stew.
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Nobody likes eating stems ;)
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Ok so now that we have our veggies partially cooked down its time to place the rump back in and add your beef stock.
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Placing your herbs (still no bay leaves) gently on top for easy removal.
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Reduce heat to a low simmer for about 10-15 minutes stirring once or twice.
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Pull out your herbs and place everything into your crock pot.
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I use the same herbs once again laying them on top for easy removal.
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Add the bay leaves now.
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Turn your crockpot on a low for 6, 12 or even 24 hours.
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No stirring needed.
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Set it and forget it.
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=D
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Remove the bay leaves and herb bundle before consumption.
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Favorite, create, cook snap, enjoy and follow!
