Saturday, April 12, 2008

Crockpot Gourmet Stew

Finished Product

Raw Vegetables in the tin foil pack

Although the word gourmet may scare you like it scares me, this really is a simple dish!

2 lbs. Stew Meat
2 med. onions, chopped
6 oz. can tomato paste
2 cans beef broth
3 Tbls. soy sauce
1 lb. carrots (we used baby carrots)
1 lb. red potatoes
2 c. chopped celery
1 lb. parsnips (we didn't add this in ours)
6 pearl onions (optional) (a pearl onion is a small, sweet onion)
2 cups frozen peas
Salt & Pepper to taste
1 1/2 tsp. Thyme
2 Bay Leaves
vegetable oil
2-3 Tbls. tapioca (found in the baking isle, it is used to thicken pies, It is in a red box labeled minute tapioca)

Brown stew meat in 1-2 Tbls. vegetable oil. Put the meat in the bottom os a crockpot. Chop onions until fine. Saute onions until golden brown (I just sauted them in the leftover oil). Add tomato paste to the onions. Next, add the 2 cans beef broth and soy sauce to the onion and tomato mixture. Simmer for about 2 minutes. Add mixture over the stew meat. Then add the tapioca (the tapioca will thicken the liquid). Add 2 bay leaves to the top.
Cut up vegetables. Put the vegetables (except frozen peas), salt and pepper, and thyme in tinfoil, double layered, and folded closed. (Like you make hobo dinners). Put the tinfoil over the beef (yes, the tinfoil will get a little dirty).
Turn the crockpot on low for about 10 hours, or on high for about 6 hours. Take out the bayleaves, and add the frozen peas and vegetables from the tinfoil mixture about 15 minutes before serving.
My sister Lisa (an AMAZING cook) gave me this recipe, and we altered it to fit our taste!


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