Monday, November 12, 2012
Simple Supper Stew
This time of year usually leaves me searching for soup, stew, or chili on the menu each week. It's a sickness. At this point, I just assume that it's going to be OMGCOLD all day, everyday, from now until the end of time. I really need something filling that hits the spot, especially after a long day at work.
If you've spent any time reading this blog, you know that I'm a bit of a crock pot whore. (Also, have I really not posted a crock pot recipe here since 2010? Whaaaa?) I get really excited when crock pot recipes require little more than "dump food in crock pot, go to work, come home, eat". I love those recipes, because I feel like they were developed by people who really understand that I don't have time to sit at home all day and wait for my crock pot to buzz. The phrase "four hour crock pot recipe" doesn't exist in my vocabulary.
This stew comes from Kim, of Feed Me, Seymour (WHY didn't I think of that blog title myself? WHY?) It's everything she promises it will be: simple, comforting, and filling. This was perfect for throwing together before dashing off to work on a Monday.
(Barely adapted from Kim at Feed Me, Seymour)
1 lb. beef for stew (pre-cut stew meat, or a trimmed and chopped chuck roast, whatever floats your boat)
4 large potatoes, peeled and cubed
4 carrots, peeled and sliced
1 c. beef broth
1 envelope beef stew seasoning
1 10 oz. package frozen peas
Place beef in crock pot. Top with potatoes and carrots. In a measuring cup, mix broth with stew seasonings and pour over the beef and vegetables. Top with frozen peas. Give the whole mixture a big stir. Cover, and cook on low for 8-9 hours.