It’s not every day I’m in the mood for the moo, but last week, I was craving something super beefy and succulent. Because I’ve been all about the lazy man meal this winter season, I thought I’d take my beef hankering to the crock.
You know how these things go…you’re starving because it’s winter and all you want to do is eat your weight in potatoes and drink your weight in whisky, and because you’ve been eating your weight in potatoes and drinking your weight in whisky, you don’t have the energy or forethought to put into creating an elaborate meal that will only last one feeding, so what do you do? You throw an abundance of items in the slow cooker and call it good. BOOM! Stew.
A note about cook time: I had this stew cooking on a super low temp for 11 hours. I checked it right around 6 and the meat was cooked, but tough. Allowing the stew to cook longer allowed the meat to soften up a ton such that it became a mecca of shreddy meaty bliss.
I don’t know how you feel about mega chunk stew, but I’m all about it. Big hunks o’ meat + big hunks o’ veg = stew I can eat with my whole face slash fork & knife? YUHS PUH-LEASE!
All I did to prepare the recipe was toss every dang ingredient into my super non-fancy crock pot and set the thing on low allllll daaaaaay loooooong. Once the meat was nice and tender-shreddy, I took some of the broth from the crock and mixed it with some flour. Poured said flour-broth mixture into the crock, gave it a stir, and let it sit for another 30 minutes or so. This thickened up the stew quite a bit and made it ultra comforting. The longer the stew sits, the thicker it gets.
For serving? Bread mandatory. I took a loaf of gluten-free baguette, toasted it to a crisp in the oven, slathered it with butter, and dipped it in the stew. Mmm mmm finger lickin,’ lip smackin’ perfection!
BEEF! It’s what’s for din din.