If there is one thing Thomas and I love, it is stew. Stew is a great meal, because its hearty, filling, and usually has leftovers (aka – lunch for the next few days). It is also tough to mess up and you can make it in the crockpot! We are extra fond of anything that we can cook in the crockpot, because it means dinner is ready to eat when we get home from work/school/church/shopping/the dog park – you get the picture. (Disclaimer- all measurements are estimated, because my husband refuses to measure spices.)
One of the awesome things about stew is that you can load it up with delicious veggies. We always include green onion, potatoes, and carrots. If you have a little extra money and want to splurge – we recommend adding cherry tomatoes! You’ll need:
8 red potatoes
1/5 cup green onion
For this recipe you will need approximately 1 pound of stew meat.
We typically use beef stew meat, although lamb would be just as delicious! You want to be sure to coat each piece of stew meat with flour before putting it in the crockpot. The flour helps thicken the stew.
Another great feature of this stew is that is does not require you to break the bank buying spices. You’ll need:
4 garlic cloves
1 14.5 oz can of beef broth
2 tablespoons Worcestershire sauce
Step by step:
1. Quarter 8 red potatoes and set aside
2. Cut 6 carrots into pieces approximately 2-3 inches long
3. Chop green onions and separate 1/5 cup
4. In a separate bowl, coat each piece of meat with a thin layer of flour
5. Add 1/3 of potatoes, carrots, and green onions to crockpot. Top with 1/2 tsp thyme, 1/2 tsp paprika, and 1/4 tsp black pepper (approx. 8 rotations of a grinder)
6. Mince 4 cloves of garlic and add to crock pot
7. Add 1/3 of potatoes, carrots, and green onions to crockpot. Top with 1/4 tsp paprika, 1/8 thyme, and 1/8 black pepper (approximately 4 rotations of a grinder)
8. Add stew meat to crockpot. Top with 2 tablespoons of Worcestershire sauce. Also add 1 can of beef broth.
9. Add remaining potatoes, carrots, and green onions to crockpot. Top with 1/4 teaspoon of paprika, 1/4 tsp thyme, 1/4 tsp salt, and 1/2 tsp pepper (approximately 10 rotations of a grinder).
Cook stew for approximately 10 hours on low or 6 hours on high. Taste potatoes before eating to make sure stew is done.