Tuesday, January 8, 2008

Awesome Beef Stew!

We had the workers stay with us last week, so I did a bit of cooking. On Thursday I made beef roast in the crock pot and I kept the left over meat and broth and used it to make beef stew for Sunday lunch. I made it in the crock pot so it would be ready when we got back from meeting. It turned out really good, so I thought I would try to write down what I did.

To make the roast I put in a packet of beef stew seasoning, 1 cup water, 1 baby can of tomato sauce and some barbecue sauce. I ended up with 3-4 cups of broth that I used in the stew. Here are the rest of the ingredients:

1/2 onion - sauteed, 1 & 1/2 cups each of frozen corn and peas

4 celery stalks and 2 cups of carrots

I cooked up the carrots, with some olive oil, in the frying pan for about 10 minutes, then added the celery. They were still crisp when I took them off the stove, I did this to give them a bit of flavor and give them a head start, since they are so hard.

3 cups of redskin potatoes, cubed

As you can see, I fried up the potatoes too. Like the carrots, they were not completely cooked. I wanted to make sure they would keep their form when cooked in the crock pot for 6 hours.

1 to 2 cups cubed beef, 1 - 14 1/2 oz. can petite diced tomatoes, 2 T. Worcestershire sauce, basil, oregano, and garlic powder, 3-4 cups of broth from beef roast, 2 cubes of chicken bouillon, water - enough to cover everything and make it easy to stir up.

Here is the final stew! Mmmm, yummy.

I made it in an oval crock pot and cooked in on low for 2 hours and turned it up to high for 4 hours. Stir every hour or so. I thickened it with some cornstarch and let it cook for another 10 minutes.

I will definitely have to make this one again. I think the key to this recipe is using fresh ingredients, the only thing canned that I used was the tomatoes, otherwise it was all fresh or frozen.

1 comment:

Lani said...

Yum... any leftovers? It might be worth a trip north. :)