sunday stew
(1 RATING)
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.
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prep time
1 Hr
cook time
6 Hr
method
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yield
6 serving(s)
Ingredients
- 1/2 medium sweet crisp apple (braeburn, fuji, honeycrisp), peeled and diced
- 1 1/2 cups crinkle-cut carrots
- 2 pounds small red potatoes, bite size or quartered
- 1 medium yellow bell pepper, cut up to quarter size pieces
- 1 medium yellow onion, chopped
- 1/4 teaspoon curry powder
- 1/4 teaspoon sage, dried
- 1 1/2 teaspoons basil, dried
- 1/2 teaspoon whole celery seed
- 1/4 teaspoon crushed red pepper, optional for spicey stew
- 64 ounces beef broth
- 2 1/2 pounds beef stew meat
- 1/2 cup flour
- - salt and pepper to taste
- 3 tablespoons olive oil, light
How To Make sunday stew
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Step 1Set 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.
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Step 2Mix dash of salt and pepper to 1/2 cup flour in a gallon-sized Ziploc bag. Add stew meat and shake to coat.
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Step 3Heat 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.
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Step 4Add 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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