Tuesday, September 29, 2009

2 for 1 Eighteen Hour Stew

This is a great freezer recipe.....because I can NEVER just cook small, I have given in and accepted my overcooking issues. So now I prepare one to eat and one to freeze.

Step #1

2 flank steaks (fast fry is fine) cut into small bite size pieces
6 (breakfast) sausages cut into small pieces
salt and pepper
garlic powder

Mix dry ingredients in a large ziploc bag. After the meat is cut up, dredge in flour mixture, remove from bag and set aside.

Step #2

Prepare these items and set aside, ready for step #4

6 medium potatoes peeled and diced
1 red onion
sliced into pieces appropriate to family tastes
1 cooking onion
sliced into pieces appropriate to family tastes
1 cup corn (frozen or canned)
**creamed corn will work in a pinch
1 cup green beans (frozen) or peas (frozen)
2 cups of thinly sliced carrots
1 cup of diced turnip
1/2 of a diced green pepper
2 celery stalks
sliced into pieces appropriate to family tastes

OPTIONAL: 1 cup mushrooms (fresh or canned)

Make this stew your own...add veggies your family likes (parsnips etc.). Veggies that can overcook easily like zuchinni, eggplant or cabbage should be added after the first 8 hours of cooking.

Step #3

1/4 cup cooking oil
1 can of diced tomatoes
1/2 box of liquid beef broth
2 cups water

In a VERY large pot, pour 1/4 cup of oil. When oil is hot, add meat dredged in flour. Fry the meats until they are browned....a thick coating will gather on the bottom of the pot if you do not stir from the bottom as it cooks.

When meat is cooked, add canned tomatoes, water and beef broth. Bring to a boil, stirring to mix in the flour residue, which will thicken your stew.

Step #4

Add all items (veggies) from step #2 into the pot. Stir well. Bring to a boil.

Step #5

Transfer whatever fits into your crock pot, for your dinner.
***leave some head room...this gets very liquidy for a short time.
Whatever does not fit can be frozen and cooked at another point for another meal.

Cook the stew in the crock pot on low, covered for the first 8 hours. Stir well and remove lid for the duration of cooking time.
I cooked our stew for 18 hours, start the crock pot before you go to bed.
You can taste test your hardest vegetable for your "done time".
(I always check the turnip).
Stir well whenever possible.
The flour can create a crispy rim, stir back into stew.

This is a crowd pleaser at our house...and I serve with crusty bread.

Judy really liked this, she said it had lots of flavours, and 2 bowls was definitely enough!

"Bon Appetit!"

1 comment:

  1. This was delicious! My two-year-old loved dunking bread into it and she ate all the veggies, meat, everything!

    This is a great recipe because it is so interchangeable, too. As long as you watch your cooking times, you could add anything!