With the house being listed and already shown, I've decided this is a good time to haul out my slowcookers. Life is already busy and it just got busier. Besides a meal cooking in the slowcooker fills the house with yummy smells. This just dawned on me when unexpectedly yesterday a couple wanted to see the house right this minute and since they were from out of town I figured the real estate agent should go ahead and show it. I had put stew in the crockpot for dinner so it was cooking as the house was being shown. The house smelled good and the three of them were pretty close to staying for dinner.
Beef Stew
Like soups, my stews tend to vary with what I have on hand. I don't measure but rather do a toss in thing. I have to admit, I am not a huge fan of crockpots even though I have two. They are used for stews, pulled meat, hot apple cider and sometimes chili. They are used more during bulk cooking sessions.
My beef stew always starts out with about two and a half pounds of stew beef, olive oil, potatoes, carrots, onion, corn, fresh mushrooms, bay leaf, Montreal Steak spice and Worchestershire sauce. From there any vegetable is fair game and I have even added kidney beans to stew. I added rutabegga to this stew. So while there is no actual recipe, here is the method.
Method - Brown the stew beef in olive oil in a large frypan. Sprinkle a little Montreal steak spice over the browned beef. Pour the beef mixture into the crockpot. Splash 2-3 good dashes of Worchestershire sauce on top of the beef. Stir in prepared vegetables (bite size) and bay leaf. Pour in water or beef stock just until you can see it. Set the crockpot to low and leave it alone for about 8 hours. If adding greens like broccoli add just before thickening. For thickening use a flour slurry seasoned with salt and pepper 15 minutes before the stew should is ready to serve.
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