Sunday Stew
By
Annette Anderson
@VitaminBAKE
1
My family loves this stew. I put it in the crockpot before heading out to church on Sunday, and it's ready for an early dinner later… and a light snack later, lunch the next day… yummy.
Rating:
★★★★★ 1 vote5
Serves:
6
Prep:
1 Hr
Cook:
6 Hr
Ingredients
-
1/2 mediumsweet crisp apple (braeburn, fuji, honeycrisp), peeled and diced
-
1 1/2 ccrinkle-cut carrots
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2 lbsmall red potatoes, bite size or quartered
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1 mediumyellow bell pepper, cut up to quarter size pieces
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1 mediumyellow onion, chopped
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1/4 tspcurry powder
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1/4 tspsage, dried
-
1 1/2 tspbasil, dried
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1/2 tspwhole celery seed
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1/4 tspcrushed red pepper, optional for spicey stew
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64 ozbeef broth
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2 1/2 lbbeef stew meat
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1/2 cflour
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·salt and pepper to taste
-
3 Tbspolive oil, light
How to Make Sunday Stew
- Set crockpot to low heat. Pour beef broth into crockpot; add all spices, potatoes, veggies, and apple pieces. If you use crispy apples the pieces will stay intact and not turn to mush. The apples give the stew a unique lightly sweet flavor. If you don't have any apples, use a 1/4 cup apple juice instead.
- Mix dash of salt and pepper to 1/2 cup flour in a gallon-sized Ziploc bag. Add stew meat and shake to coat.
- Heat 3 tablespoons olive oil on medium heat in skillet; add stew meat and brown on all sides. Be sure NOT to cook the meat in the skillet, as that will toughen it - Browning should take less than 8 minutes total time.
- Add meat to the crockpot. Cover crockpot and set to cook for 6-8 hours on low. Cooking on high heat will likely toughen the meat.
My family likes to put Pepper Jack cheese slices in the bottom of their bowl before pouring stew over it.
If you don't like spicy, omit the crushed red pepper, and put Monterey Jack cheese in your bowl.
