Sunday, August 25, 2013

Soup #34/ Slow Cooker Beef Stew

34

This soup is awesome because really, it's just so easy to make. Which is really what makes slow cookers so ridiculously fabulous in the first place. This soup, adapted from Southern Food, will feed a family AND keep them happy - you're welcome. ;)

What you will need:


2 lb beef (stew meat) - cut into 1 inch pieces. 
3 red potatoes - cut into pieces
3 white potatoes - cut into pieces
4 carrots - peeled and chopped into rounds
4 ribs of celery - chopped 
1/2 bag (8 oz) frozen peas
1 large brown onion
3 cups beef broth
2 tbsp Jack Daniels Whiskey
1/2 tsp dried oregano
1/4 tsp paprika
1 tsp dried parsley
1/2 tsp salt
1/8 tsp pepper
3 tbsp cornstarch
3 tbsp water

How to make it:

Combine beef, potatoes, carrots, celery, onion, and peas in the crock pot/slow cooker. In a small bowl, combine beef broth, Jack Daniels, oregano, paprika, parsley, salt and pepper and mix together. Pour this mixture over the veggies and beef in the crock pot. Cover and cook on low for 9-10 hours.   Now go run all your errands, paint the house, do your thang, whatever that might be, and then come back. 

Now mix the cornstarch and water together in a bowl until smooth. Add into the stew and now cook on high for about 20-30 minutes. Mix well and serve with bread for dipping (only because that sounds so good!). 

The Verdict: Success! E has been wanting to make a beefy stewy type meal for a long time, and I think this definitely lived up to his expectations. 

What we'd do differently: Honestly, our broth really didn't thicken up too much, and maybe working a bit more to get that consistency just so would be something to work on, but over all, it was a super tasty dinner. Also, maybe marinading the meat prior to adding it into the soup (maybe with the Jack Daniels?) might be a good idea, but definitely not necessary. 

Enjoy!
XO