Tuesday, November 29, 2011

Sunday Stew

What happens when you eat stew, hot tea and hot cookies on a lovely 60 degree winter day? You get really overheated. Which is why you should wait to make this until it is no longer 60 degrees. 

I am not really thrilled about this weather. I have my Christmas tree. I'm ready for snow. 

Remember this?

It doesn't look too promising.


So maybe hold off on the stew. Unless you're like me and are doing your best to pretend it is winter :)

Sunday Stew
5 medium carrots
1 pound potatoes
3 celery stalks
¼ pound nitrate-free bacon
2 tablespoons whole wheat flour
½ teaspoon each, salt and pepper
1 pound cubed stew meat (beef or lamb)
1 medium onion, diced
3 cloves garlic
2 cups chicken broth
3 diced tomatoes (or 14 oz canned)
2 tablespoons tomato paste
1 bay leaf
1 teaspoon thyme
1 cup water 
Additional salt and pepper, to taste
  1. Prepare vegetables: chop carrots, potatoes and celery. Add to crock pot.
  2. Roughly chop and saute the bacon in a saucepan over medium-high heat. When fully cooked, remove with a slotted spoon and add to crock pot.
  3. Toss stew meat in a bowl with flour, salt and pepper. Sear meat in the same pan as the bacon for three minutes then add to crock pot.
  4. Saute onion and garlic in the same pan for 5 minutes, then add to crock pot.
  5. De-glaze the pan with about ½ cup of chicken broth then add to crock pot.
  6. Add the rest of the ingredients to the crock pot, stir and turn on low.
  7. Cook for 6-8 hours.

Perfect winter meal. And, if you are so inclined. Celebrate your decorations with your first batch of Christmas cookies for the year. 

With hot chocolate or peppermint tea.

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