I am so in the with the “set it and forget it” theme.
Especially when I’m almost 12 weeks (12 WEEKS!! I know that doesn’t seem like much, but that means I’m almost 1/3 of the way there…kind of freaking out) pregnant and am so out of energy. I don’t even have the energy to get up to grab the remote to change the TV from Pawn Stars to The Great Food Truck Race. Hubby loves it, I hate it.
Which, by the way I am dying for some fried balls from Seoul Sausage! It’s just not fair that the show goes from Arizona to Texas and doesn’t even make a stop in New Mexico. Not right.
Over the weekend New Mexico went from a dang summer scorcher to a mild winter. No joke. I wore sweat pants grocery shopping this weekend and desperately wanted to put on my tall Uggs, but refrained. So of course while I’m doing my grocery shopping in sweat pants and flip flops, half freezing because my toes were being exposed to the first cool morning of the season, I decided that beef stew needed to be on my menu for the week.
But errr beef stew takes for-ev-er to cook. My dad usually makes it goes faster with a pressure cooker, but that’s probably the one kitchen appliance that I don’t own. Only because I can’t stand the noise of the little simmer shaker on top. It’s almost as bad nails to a chalkboard. Almost.
So the only way I know how to cook something all day without actually having to c-o-o-k all day is to pull out the crockpot!
I swear I’m going to start making every meal in this bad boy. I just love being able to come home from work, open the lid, stick my spoon in the pot and eat directly from there. I know, it’s bad, but I can’t help it. The smell when I first open the door is so overwhelming that I just can’t resist it.
…and neither will you. It’s fall, ok, so make some stew!
Crockpot Beef Stew
can easily serve 6 stew lovers
2 lbs beef chunked beef stew meat (this way you don’t have to chop it)
3 celery ribs, sliced
1 1/2 cups baby carrots, whole
1 red onion, sliced
5 baby red potatoes, sliced
8 mushrooms, sliced
1 teaspoon black pepper
1 teaspoon garlic salt
1 teaspoon garlic powder
1 teaspoon oregano
1 tablespoon Worcestershire sauce
1 teaspoon salt
32 oz beef broth
6 oz can tomato paste
1/4 cup flour
1/4 cup water
1/2 cup frozen corn
1/2 cup frozen peas
Combine beef, celery, carrots, red onion, potatoes, mushrooms, pepper, garlic salt, garlic powder, oregano, salt, Worcestershire sauce, beef broth, and tomato paste in the crock pot. Set crockpot to HIGH for 6 hours, or low for 10 hours (I started mine early, so I picked the low setting). Let simmer all day, stirring occasionally.
20 minutes before serving, mix the flour and the water together in a small dish, and pour in to the crockpot, stirring to incorporate. This will thicken up your stew. Also add in the frozen corn and peas, and let simmer for 20 minutes.
Serve up the stew in big bowl, with some biscuits that are slathered in butter and drizzled with honey. Happy dinner!