Thursday, November 5, 2009
Crockpot Amish Beef Stew
At long last.
I'm am finally finally trying out other recipes from some of my cookbooks.
Growing up, we made stew (sort of). My mom would buy this product called "Soup Starter" and all she had to do was dump water, meat, and this freeze dried veggie/spice thing and viola, soup.
Beef Stew from scratch is another matter altogether. But, emboldened by my successful foray into the world of soup via the Corn Chowder over at Barefoot Bloggers, I figured it was time to get past this.
I did take a few shortcuts by cutting out the steps of browning the meat as I was going to be making this in a crockpot (and I didn't want to dirty more dishes.).
With this stew, the flavor definitely improves the next day. The first day is fairly good. Letting it sit overnight makes the spices in it pop a lot more.
Amish Beef Stew
adapted from "New Recipes from Quilt Country"
3 lbs lean chuck roast, cut into 1 inch cubes
5 cups beef broth
1 cup strong brewed coffee
1 tbsp worcestershire sauce
1 tsp paprika
1 tsp sugar
3 tbsp ketchup
6 medium potatoes, peeled and quartered
2 medium onions, quartered
6 medium carrots, peeled and quartered
Place ingredients in crockpot and simmer on low for 6-8 hours. Enjoy.