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Tuesday, March 10, 2009

Storage Food Recipe - Stock Pot Stew

Here’s a great recipe for some stew that will give you a perfect reason to use that stock pot or your cast iron Dutch oven. This is the stew I make for large family gatherings and is a favorite when served with cornbread. It’s simple enough that even I can make it.

Stock Pot Stew - Ingredients

1 Boneless beef chuck roast (cut into 1 1/2 inch pieces)

1 Tablespoon of salt (or 1 Teaspoon if on a low salt diet)

1 Teaspoon of pepper

1 Bay leaf

6 Cups of water (more or less water may be needed depending upon pot size)

4 Potatoes (peeled, cleaned and cut into quarters)

6 Carrots (peeled, cleaned and cut into 1/2 to1 inch chunks)

2 Yellow onions (peeled and cut into quarters)

Stock Pot Stew - Cooking Instructions

Place meat chunks in large stock pot or Dutch oven. Add salt, pepper, bay leaf and water.
Cover stock pot or Dutch oven and heat on burner or stove on medium to high heat until boiling. Reduce the heat to low and let simmer for 1 to 1 1/2 hours.

Add potatoes, carrots and onions to the pot and simmer an additional 45 minutes to an hour longer until meat and vegetables are tender.

This stew is made in my turkey fryer outside during the holidays for our large family gatherings. It’s a family favorite and goes well with warm cornbread or home-made bread.

Staying above the water line!



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