October 3, 2010

  • Buddly Crocker's Crockpot Beef Stew. Part one - The Prep

     

     

    The weather has definetly turned here in NE Kentucky. It's gone from 95 and 98 two weeks ago,  in the 80's last week, to highs in the 50's this week. Plus tomorrow is supposed to be overcast and rainy. Perfect weather for a big old pot of beef stew!

    And it doesn't get any easier than this, unless you open a can of Dinty Moore. *blech*

    The order of the layers is important, so you need to pay attention!

    I do the prep work the night before and store it in the fridge overnight to let the flavors meld.

    I start with one pound of peeled baby carrots.

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    Next, 3 to 4 celery stalks, rinsed and cut into one inch pieces.

    All the veggies are cut into app. one inch pieces so they cook evenly.

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    One medium onion.

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    Three medium potatos.

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    Once the potatos are added, I season all the veggies with a little salt and pepper, a pinch of oregano and thyme, add three finely minced garlic cloves, one sixteen ounce can of chicken stock, and one small can of tomato sauce.

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    Next, comes two pounds of good lean stew beef, lightly salted and peppered.

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    The final layer is one 28 oz. can of diced tomatoes. Season with salt and pepper, another pinch of oregano and thyme, sprinkle with one tablespoon of Lee and Perrins worcestershire sauce, and a little sprinkle of cayenne pepper.

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    Cover.

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    And refridgerate overnight.

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    We start it around 7am on low and let it cook til we get home around four. You do not take off the lid or stir it during this entire cooking time. Everything needs to remain in it's assigned layer to cook properly.

    When whichever of us get's home first we'll mix one tablespoon flour with 1/4 cup water and stir it in. At this time turn the heat to high, give it one more good stir, and cook for one more hour to thicken the broth.

    It's nice to come home from a long rainy day at work to a thick hearty stew waiting on you, and the aroma that fills the house is heavenly!

    All we'll have to decide tomorrow is whether we want rolls or cornbread to go with it.

    I'll be voting on the cornbread.

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    I'll post pics of the finished stew, and my cornbread recipe, tomorrow if there's any interest?

     

     

     

     

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