My recipe is super easy, and I set the crock pot on high so it took about 4 hours. You can set the crock pot on low, and it would take the same recipe about 6 hours. This recipe fed 4 adults and 2 preschoolers...So I'm going to say it feeds 5. But that's just a guess!
Ingredients:
Stew beef
1 1/2 cup of Beef Broth
1/2 cup of Chicken Broth
Seasonings of Choice
2 Potatoes
1 Celery Stalk
1/4 cup of Butter
1/4 cup of Flour
1 Onion (optional)
1/4 cup of Moscato...or any sweet wine, really (optional)
Salt and Pepper (to taste)
Directions:
1. Put stew beef in the slow cooker.
1. Put stew beef in the slow cooker.
2. Clean and cut the potatoes. (You can skin them, but we don't, We eat the skin. It's good for you!) If you are using real onions, cut those up. Then add them to the slow cooker.
3. Using the seasonings ( I used basil, minced onion, seasoning salt, pepper, and salt-free seasoning) season the meat and potatoes to taste. (I never measure my seasonings.) And turn the slow cooker on high for one hour. Side note: You do not need minced onion if you're using a real onion.
4. In a saucepan set on medium, mix the butter with the flour. Beat out all the lumps. Then slowly add beef broth,chicken broth, salt and pepper (to taste) and let it thicken. This takes about 5 minutes. Then add the gravy to the stew. If you are using the wine, add that too.
5. Chop celery stalk into little pieces and add to stew, and let stew simmer for a total of 4 hours. Stirring... and tasting, occasionally.
About 30 minutes, before the stew was done. I baked Jiffy cornbread in a pan, according to the directions. And I boiled the rice. (Because I used two cans of broth, I boiled the rice in all the leftover broth, instead of water, to give it a bit more flavor.)
When it was all done, I put a ladle of stew over my cornbread and rice.
It's southern and starchy, but it's most definitely a comfort food. It had us feeling all warm and fuzzy inside. It was just right for the weather and the season!
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