Here are some pictures with each step from that day. I loved the fact that I could prep this meal the night before and we had dinner waiting for us when we came home the next day with very minimal additional cooking:
Step 1: Cube and Brown the Stew Meat. Technically, the meat doesn't have to be browned ahead of time, but after doing so many slow cooker recipies, we like browning our meat first. It holds together better in the crock pot and it adds a bit more flavor.
Step 2: Place presliced mushrooms on the bottom of the slow cooker. You can use your hands or just dump the whole container in there!
Step 3: After the meat and juices have been transferred to the crock pot add your baby carrots.
Step 4: Carefully open your can of tomato sauce. Watch out that you don't cut yourself on the lid!
Step 5: Pour the tomato sauce over the carrots, meat and mushrooms.
Step 6: Add your Grade A pure maple syrup and cider vinegar over the top.
Step 7: Add some salt for taste, season with extra black pepper or garlic powder if you want that extra savory kick. Put the lid on and let it brown in the slow cooker for 6-7 hours on low.
Step 8: After your stew has been cooking and making the house smell yummy, mix in some thawed green peas and a little cornstarch and water to thicken the broth. Cook for another 15-20 minutes. Mix well and serve with whole wheat rolls or over white rice (as the kids ate it)!
Everyone has to try some! Taylor liked the carrots, peas and the meat. She wasn't too keen on the mushrooms though.
Daddy liked it, but he was looking for a little bit more salt in the form of beef boullion. This would be great served over garlic mashed potatoes! And maybe if we added some pearl onions or added some cubed potatoes if garlic mashed potatoes weren't on the menu.
A thumbs up from the boys! This recipe is a keeper and one we'll be serving in the near future. The boys ate theirs over rice and they ate everything in their bowl!
No comments:
Post a Comment