Awhile ago, I told you about my wonderful first experience of fixing Beef Pot Pie.
This weekend, I tweaked the recipe to make stew, and since I was the only one around, it kept me fed all weekend – Here’s the recipe:
Beef Stew Ingredients:
- 1 lb stew meat
- 1 Tbs. Olive Oil
- 1 1/2 cups Vegetable Stew Blend from Rainy Day Foods
- 3 Tbs. Flour
- 5 beef bouillon cubes
- 6 cups water
- salt & pepper to taste
I used a skillet to brown the meat in the olive oil and liberally salt & peppered it.
Here, I must confess that I’ve run out of my ‘proper and nutritious’ home made deep bone broth – so bouillon cubes in water it is…
While the beef was browning, I placed the water, vegetable blend, beef bouillon and flour into the slow cooker, gave it a few quick stirs with a wire whip (to mix in the bouillon and flour), turned slow cooker setting to high and scraped the browned meat and drippings into the slow cooker.
Two hours later, I turned the slow cooker to ‘warm’ setting, and had my first bowl of stew for lunch.
It could have been ready in about 30-40 minutes had I cooked it fully on my induction top, but I prefer to spend 10-15 minutes in prep, and let my slow cooker slave in the kitchen while I’m off doing something fun.
I’m eager to try other dehydrated veggie quick meal ideas and will be posting various ones as I go.
Happy (not-so-much) cooking!