Beef Stew with Lapsang Souchong Star

I would like to start out by saying that I have never made a stew before, but this turned out amazing. My point? Anyone can do it! (So long as you don't mind the gigantic mess that results)

This is a large crock pot (slow cooker) recipe

Crock pot with the beef stock

What you will need:

• 4 Perfect Spoonfuls of DavidsTea's Lapsang Souchong Star tea
• 900 ml (one "box") of beef stock 
• 8 cups water
• One pound baby red potatoes
• One can wax green beans 
• Small white onion - pureed
• At least two pounds of stewing beef, cubed (I used four)
• One large crock pot 
• Seasonings of your choice 
• 2 tblsp cooking oil 
• 1 cup + 3/4 cup flour
• 3/4 cup butter/margarine
• A CAN OF GUINNESS

1. Add the beef stock and 4 cups of water to the crock pot. 
2. Bring 4 cups of water to a boil and steep the Lapsang Souchong Star tea in it. Double the time (10 minutes!)
3.  Bring a pan to medium heat and add the oil.
4. Cover meat in lightly seasoned flour (1 cup)
5. Sear the beef through
6. Cut baby potatoes in to bite sized pieces.
7. In a new pan,  melt the butter/margarine then add flour to make a roux
8. Mix roux with the stock in the pot until blended
9. Throw EVERTHING but the beans in to the pot!
10. Season
11. Eight-ish hours before you want to eat, turn the pot on low and go about your business (I throw it in before I leave for work and it's ready for dinner)
12. Add the beans half an hour before you want to eat
13. ENJOY! 

 I hope I haven't left anything out. 
The great thing about stew is that you can tweak it as often and liberally as you so please.

This makes enough for a good eight servings. And it still doesn't last longer than two days between Chris and I.

Happy stewing!
~K

Sugar and Spice

Sugar and Spice

Just like with Mom's, this is a play by play review for at least the first part.

It's another gross day, it started off raining, so it's damp and chilly. The perfect day to be trying a new tea! My second tasting of the Fall collection; Sugar and Spice.

Opening the bag was heavenly. It smelled like I was baking a steamed carrot pudding. I just wanted to smell it over and over! Or eat it! Damn, now I want pudding. 

I put 1 tbsp leaf to a 4 cup pot and steeped it for about 5 minutes. To be honest, I was listening to Started with a Song By Brett Kissel, and then took out the leaves when it finished playing. He's basically a big cutie from Alberta. And, the song is perfect steeping length.

The other rooms were being
used or had horrible light.

It tastes almost exactly how it smells, just not as sweet. And, thus far, it is the ONLY tea I have enjoyed MORE with a splash of milk and some Sugar in the Raw. I swear it tastes like a cookie if you put in some milk and sugar (or whichever sweetener you like the best).

The milk tones back the flavor of the black tea, which allows the carrot, apple, cinnamon, cloves, and marigold to poke through. Happily, the sugar compliments it with it's sweetness, as opposed to overpowering it. 

Drinking this tea is a good experience, but only one I'd do with sugar and milk. It may have medium caffeine, but I'm finding it quite soothing. 

Oh look! I drank the entire pot!

I think I'll be buying this before fall has run away!

Skål and stay cozy!
-Laura

IF YOU HAVE ANY TEA YOU WOULD LIKE REVIEWED, LEAVE A COMMENT AND WE WILL SEE WHAT WE CAN DO.