I'd be the first person to let you know that it's inappropriate to make stew in the middle of a stinking hot summer. It's just weird. Stew is for fall and winter. Right? However, we had EVERYTHING to make it. So, in the spirit of using what we have, I made stew. Plus, we had a bit of a "cold" front this past weekend. (By "cold" I mean in the 90s instead of 110+.) I made this for Sunday lunch. I love things that go in the slow cooker for Sunday lunch. You can either throw it in Saturday night and cook on low and change it to warm in the morning, or put in in early-ish in the morning and cook on high. Either way, you have lunch ready by the time you get home from worship service. Totally brilliant. All I put in were some red potatoes, baby carrots, small onion, celery, a package of stew meat, a can of vegetable juice (no sugar added &/or low sodium), and seasoned with parsley, basil, oregano, and a bay leaf. Despite the fact that stew meat isn't my favorite, the flavor of the stew was really fantastic.
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