Made an impromptu crock pot beef stew in less than a half hour with stuff I had around the house!
Made an impromptu crock pot beef stew in less than a half hour with stuff I had around the house!
by Caylennea
3 Comments
Caylennea
Beef stew recipe (plus recommendations for improvements I didn’t have time for!)
Ingredients: ~2 lbs chuck roast, chopped into stew sized chuncks, about 1-2 inches per personal preference.
1 carton beef (or chicken if you don’t have beef) bone broth
1 (2 would be better; so would fire roasted!) diced tomatoes
1 large sweet onion, chopped
4 celery stalks chopped
6 carrots, chopped
Half a head or 3 tbs garlic
8 oz mushrooms
A few red potatoes (based on size and preference)
1 cup lentils, sorted and rinsed, soaking isn’t necessary
However many frozen peas are left in the bag that falls out of the freezer on you because it wants to be put in (about half a 12 oz bag for me
2 tsp smoked paprika
2 tsp cumin
2 bay leaves
Dash cayenne pepper or red pepper flakes
Salt and pepper to taste
1 tsp knorr tomato bullion
Better than bullion beef baste (just a touch if you didn’t have beef broth and had to use chicken, otherwise skip)
Directions:
Throw everything in the crock pot as quickly as possible in the morning when you find out at the last second that you’ll have your son for dinner because his mom and step dad have covid but the leftovers you had planned for dinner aren’t enough for an extra teenage boy! I didn’t have any potatoes and didn’t have time for the mushrooms but also got off early to pick my kid up from school so I grabbed an on sale 5 lb bag or red potatoes on my way home and put the mushrooms and potatoes in for the last 3 hours. I also put the chopped chuck roast in frozen. Thank god I had frozen some chick roast chopped up for stew when I used the other half for chili last weekend!
Recommended changes: If you have defrosted meat and time it would be better if you could dry it off, toss it in flour and brown it in a heavy bottomed pan like a cast iron along with the onions, celery and roughly chopped garlic first. The carrots were a bit mushy so I would throw them in a bit later if I was home all day. Also my lentils were slightly past the best by date and probably would have been better if I soaked them but if you have fresh ones they should be good, you could also use a cup of barley if you have that. It’s just to stretch it really.
This made a full large crock pot of stew that is very filling (thanks lentils!) and cheap as long as you carefully shop for your meats. I just ran out of my last roast but luckily I found black angus chuck roast on sale for 3.99 lb at Mariano’s with card this week and bought 3 more. I froze the smallest whole -‘d cut out the best piece on each and wrapped them in ~20 oz portions then I chopped the rest into a large bag of each stew and chili meat for a large batch of each.
requinz42
That looks so good! I’ve never thought about throwing in lentils with my beef stew!
3 Comments
Beef stew recipe (plus recommendations for improvements I didn’t have time for!)
Ingredients:
~2 lbs chuck roast, chopped into stew sized chuncks, about
1-2 inches per personal preference.
1 carton beef (or chicken if you don’t have beef) bone broth
1 (2 would be better; so would fire roasted!) diced tomatoes
1 large sweet onion, chopped
4 celery stalks chopped
6 carrots, chopped
Half a head or 3 tbs garlic
8 oz mushrooms
A few red potatoes (based on size and preference)
1 cup lentils, sorted and rinsed, soaking isn’t necessary
However many frozen peas are left in the bag that falls out of the freezer on you because it wants to be put in (about half a 12 oz bag for me
2 tsp smoked paprika
2 tsp cumin
2 bay leaves
Dash cayenne pepper or red pepper flakes
Salt and pepper to taste
1 tsp knorr tomato bullion
Better than bullion beef baste (just a touch if you didn’t have beef broth and had to use chicken, otherwise skip)
Directions:
Throw everything in the crock pot as quickly as possible in the morning when you find out at the last second that you’ll have your son for dinner because his mom and step dad have covid but the leftovers you had planned for dinner aren’t enough for an extra teenage boy! I didn’t have any potatoes and didn’t have time for the mushrooms but also got off early to pick my kid up from school so I grabbed an on sale 5 lb bag or red potatoes on my way home and put the mushrooms and potatoes in for the last 3 hours. I also put the chopped chuck roast in frozen. Thank god I had frozen some chick roast chopped up for stew when I used the other half for chili last weekend!
Recommended changes: If you have defrosted meat and time it would be better if you could dry it off, toss it in flour and brown it in a heavy bottomed pan like a cast iron along with the onions, celery and roughly chopped garlic first. The carrots were a bit mushy so I would throw them in a bit later if I was home all day. Also my lentils were slightly past the best by date and probably would have been better if I soaked them but if you have fresh ones they should be good, you could also use a cup of barley if you have that. It’s just to stretch it really.
This made a full large crock pot of stew that is very filling (thanks lentils!) and cheap as long as you carefully shop for your meats. I just ran out of my last roast but luckily I found black angus chuck roast on sale for 3.99 lb at Mariano’s with card this week and bought 3 more. I froze the smallest whole -‘d cut out the best piece on each and wrapped them in ~20 oz portions then I chopped the rest into a large bag of each stew and chili meat for a large batch of each.
That looks so good! I’ve never thought about throwing in lentils with my beef stew!
It was super delicious.