Yesterday was going to be a very busy day. What a delight to pull out Beef Stew from the freezer and put it in my crock-pot to simmer all day. Truth be told, I figured this out Saturday night, and let the stew defrost overnight so that it would be ready to cook on Sunday. All I had to do to prepare Sunday dinner was bake some biscuits which I served with softened butter and Rilee's homemade plum jam. YUM!
My variation of Beef Stew:
2 pounds beef stew meat
6 cups water
5 medium potatoes, peeled and cut into large chunks
5 medium carrots, peeled and cut into large chunks or mini-carrots right from the bag
1 medium onion, chopped coarsely
2 tsp. salt
1/2 tsp. pepper
1-2 bay leaves
To enjoy later: Put all ingredients into a 14-cup lidded container. My favorite is Rubbermaid. Label it Beef Stew and freeze.
To enjoy tonight: Simmer for about 3 hours or slow-cook in a crock-pot for 10 hours. Remove the bay leaves before serving.
To thicken the juices, combine 3 tablespoons cornstarch with 1/2 cup cold water until smooth. Stir into stew and bring to a boil cooking for 2 minutes until thickened. This is best done outside of the crock-pot. (I usually skip this step.)
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