So this past weekend W and I broke out the slow cooker in attempt to make stew (for the first time). Now, I know that stew is hardly a ground-breaking meal; however, we happened to stumble upon a delicious result after raiding the fridge and mashing a few ideas and recipes together. A major difference (for us) was the addition of butternut squash, which added the most velvet-y texture to the final result. Here’s what we ended up with and I have to admit – it’s definitely going to be on repeat as the weather continues to get colder.
Ingredients: (in “-ish” proportions)
1 lb of beef cut into chunks/cubes
1 head of garlic
2 tbsp of Montreal Chicken Spice
1 turnip, peeled and cubed
3 sweet potatoes peeled and cubed
4 carrots peeled and sliced
3 stalks of celery, sliced
2 cooking onions, diced
half of a butternut squash, cubed
2 cubes of chicken broth (or beef)
1 tbsp of (dried) parsley
the usual: olive oil, salt, pepper
1/4 c of flour
3 c. water
1) On the skillet brown beef after you have tossed the cubes lightly in flour with olive oil. Throw the garlic cubes and Montreal chicken seasoning on during heating. Be sure to keep all the juices in the pan.
2) While the meat is cooking wash, peel and chop up all of your veggies. Toss them into the slow cooker – easy, peasy!
3) Add beef (and juices) to the slow cooker container minus the fat from the meat.
4) Make your broth (with boiling water) and add it to the slow cooker mixture. Toss all that wonderfulness together, put the lid and set SC on high for 4 hours or low for 8 hours. Remember – no taking the lid off until its done.
5) Let the stew stew for 10 minutes without attention. That’s right! It will try to tempt you to try it but WAIT! It will be too hot for enjoyment. After a taste test season the stew to your liking – is it missing anything? Add more of anything it might be or add more water to dilute it. We added green onion as garnish.
6) Enjoy! And be sure to share your stew recipes below! I’d love to try out a few more.
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