I’ve been craving a really good stew for several weeks now, and it finally got chilly enough that I just couldn’t hold out any more.
The end of the Fall semester has had me pretty stressed and busy, but being able to throw everything into the crock pot was so quick and easy, and incredibly wonderful once it was ready that evening.
My desire with this recipe was to make something super meaty with a nice supporting background of veggies. I definitely succeeded.
This stew was so delicious, and warm, and comforting, and amazing, and was a big hit with all.
- 3 pounds cubed stew meat
- ¾ cup flour
- 1½ teaspoon salt
- 2 teaspoon pepper
- 1 sweet potato, cubed
- 1 large carrot, sliced
- 1 parsnip, sliced
- 1 medium onion, diced
- 2 bay leafs
- 5 cups beef stock
- Place meat, flour, salt, and pepper in the bottom of a 6 quart crock pot, and stir to coat the meat with the flour.
- Add in the remaining ingredients.
- Set crock pot on high for 6 hours, or low for 9-10 hours.
- Serve warm, and eat or freeze leftovers within 5 days.
I made such a large batch that I though we would have plenty of leftovers, but it’s already gone!
I highly recommend making this stew in the next few months; it will really warm you up
*Fun Fact: When she was 10-13ish, only 1 out of every 5 batches of sugar cookie dough would make it past the butter/sugar stage and end up in the oven instead of Brie’s stomach. #ThisIsWhyI’mFat
P.S. She also set the microwave on fire during the same era while making home-made microwavable popcorn. Pro tip: Alton Brown is WRONG and you cannot put a paper bag with staples into the microwave; things will go badly.
P.P.S Happy ending. Even though to put out the fire she threw a bowl of water onto it and shorted all the circuits, the microwave started working after a week and her mom was non-the-wiser.
P.P.P.S But, I guess not any longer…