This stew is a nice base recipe. It’s good alone, or you can add more veggies. Frequently I add sweet potatoes or squash when it’s got about two hours to go.
You will need:
- Salt & pepper
- 1 Tbsp Garlic powder, or freshly minced garlic (about half a head)
- 2 cups diced carrots
- 3 stalks celery, diced
- 1 white/yellow onion, roughly diced
- 2 lbs beef roast – I used a bottom round I think, this recipe is good for your tough cuts!
- 2 cups homemade beef stock
- Whatever sturdy root veggies you can find – squash, sweet potato, pumpkin and etc, chopped into bite sized pieces.
Season your roast generously with salt and pepper. Sear the outsides until brown, set aside in crock-pot. Then dump the carrot/celery/onions in. Add the stock, plus about six more cups of water, or whatever amount it takes to cover everything. My crock-pot is huge, you could fit a human head in there. I may have tested that hypothesis personally.
Set the slow cooker on high for 4 hrs, or low for 8 hrs. I was sleepy and did the opposite, it still tastes fine, apart from being a bit chewier than i’d like! So don’t worry if you made a mistake. Crock-pots are quite forgiving. If you went for 4 hrs, add the root veggies about 1 hr before the end. Otherwise, 2 hrs before.
Tip: Taste the broth every now and then, in case you need more salt.
Ta-dah! Easy stew. It’s easy enough to do this before work and come home to an amazing dinner with little effort.
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