Cooking Pinoy atbp.

I've heard of this dish before, somehow somewhere on TV...it sounds so foreign and yet so complicated, I thought to myself that If I ever learned how to make it, it would be great! So this is my first time to make this dish, I picked up the recipe from a bookstore. Instead of veal shanks, I used beef shank ( they were out of veal at the supermarket) Ingredients: 1 large onion, cut into chunks 4 sliced baby carrots 4 cloves garlic, minced 4 Veal Shanks (3-4 lbs) seasoned with Sea Salt, black pepper (ground) 2 tsps Herbes de Provence (or italian seasoning) 3/4 c beef broth, msg free and low sodium 1T dry vermouth or cooking wine 3T flour 3T water 1/4 c minced parsley 1 tsp minced garlic 1 tsp grated lemon peel, organic 1. Spray PAM on your crockpot. Layer with the onions, carrots and garlic. 2. Place Seasoned meat on top. Sprinkle with Herbes de Provence. Add broth and vermouth. Cook on low 8 hours, then HIgH 5-6 hours 3. Transfer VEAL and vegetables to serving platter; cover and k...

Sometimes, the best recipes are not the ones you follow but the ones that are made from inspiration. I used to eat at this dimsum place, where they pour beef tips with a thick sauce with green peas. Last night, while amidst a blackout..cold and in the dark..I imagined how nice it would be to cook in my crockpot..my beef roast, but instead of cooking it the traditional way Julia Child's way (beef bourguignion)..I would use my favorite ingredients and using my instincts...I would use mushrooms and gravy instead of red wine or broth..what would result in my best Beef (rice topping)Stew recipe ever! Ingredients: 2 lb Beef chuck roast, 1 inch pieces 1 c sliced mushrooms 1 can Amy's organic semi condensed mushroom soup Cornstarch for coating beef Lysanders beef rub 1/2 medium Spanish onion sliced 2 T butter 3 T white cooking wine 1/4 c frozen green peas Directions: Coat beef with beef rub seasoning and cornstarch. Brown in an iron skillet with 2T of olive oil. When, brown..transer...