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Monday, October 22, 2012

Crock Pot Beef Stew

Yeah - fall is finally here and Indian summer is done. Chance of rain today meaning gloomy look outside - bliss. Finally stew weather! I've been hankering to make a beef stew, but needed just the right weather. Today I lucked out.

CROCK POT BEEF STEW
3 lbs top sirloin - cubed into 1-2" cubes
2 huge parsnips - peeled and chopped into 1" pieces
4 carrots - peeled and sliced into circles
2 each red & green bell pepper - seeds removed and sliced into 1" pieces
2 red onions - sliced into big pieces
4c chicken stock
2c water
S&P to taste
Dry herbs to taste

Start layering veggies in the bottom of your crock pot: carrots, parsnips, and bell peppers.



Sauté beef cubes on the stove until they're lightly caramelized on all sides. I have a major love for cooking in cast iron pans. That's what I used today, but feel free and use whatever you happen to have handy.  Place sautéed beef in crock pot on top of veggies. Sauté onion in the same pan used to sauté the beef. When caramelized, remove from pan and place over beef.


Season with kosher salt & fresh cracked pepper. Add in your favorite dry herbs. I used thyme and a multi-herb mix - about 2 tbsp total.

 Add in chicken stock and water. Cover and cook on high for 6 hours.


I'll be serving this with fresh cornbread tonight for dinner!


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