Autumn is… the perfect time for stew!
And unlike my previous post where I said I should not just throw things together without reading the directions first, stew is the perfect food for that.
I’m not even sure there is a recipe for stew.
I had bought some meat for stew a few weeks back because it was on sale and put it in the freezer for the time being. I dug it out this week so I could have something fall-ish that would last a few days (i.e. Kathleen doesn’t feel like cooking days)
In my view, there is just no perfect way to make a stew. You can use what you have in the kitchen and come up with some sort of concoction! I made mine last night, and doled some onto a plate today for lunch.
Ingredients: Stew meat (Check the beef section for it), 3 carrots peeled and chopped, a cup of frozen peas, 1 large russet potato chopped (or a few tiny potatoes…I just found a humongous potato at the store the other day), and 1 can of Swanson’s vegetable broth (you could also make a broth from beef bullion)
Directions: Brown the meat in a frying pan first, then drain the fat from the meat. Pour broth into crock pot, then add meat, potatoes, peas and carrots. Cook for two hours on high.
Extra tip: This definitely is missing something. I would add some garlic, salt and pepper to give it a little more flavor. It’s just OK the way it is now, but more flavor would be a definite boost.