Carol’s Comfort Foods

Yield: 6 Servings

INGREDIENTS

1 ½ lb stew meat, typically cut into 1-2 inch cubes

4-5 tablespoons vegetable oil

½ cup all purpose flour

4 medium potatoes, peeled and chopped into cubes

3 carrots, peeled and diced

1 small yellow onion, finely chopped

3 gloves garlic, minced

1 cup frozen vegetables, either corn, peas or green beans

1 bay leaf

48 ounces of low sodium beef stock, I recommend College Inn brand

Salt and pepper, to taste

2 tablespoons cornstarch

PREPARATION

In a pie plate or other flat dish, add the flour and season with salt and pepper.  Dredge the beef stew cubes in the flour mixture, coating thoroughly and set aside.  Heat 2 tablespoons of oil in a large skillet and sauté the carrots and onions for a few minutes until they are crisp tender.  Add in the minced garlic and sauté for an additional minute.  Remove carrots, onions and garlic from skillet and add to the Crockpot.  In the same skillet, add more oil and slowly add the beef stew cubes that have been dredged in flour, in batches and cook until lightly browned all around.  When browned, place the stew meat in the Crockpot, adding the potatoes, frozen vegetables and bay leaf. 

Cover with beef stock, about 48 ounces, depending on the size of your Crockpot.  Cook on low heat in the Crockpot for approximately 8 hours or on high heat for about 4-5 hours.  When the stew meat, carrots and potatoes are tender, you will need to thicken the stew.  Combine the cornstarch with a small bit of water (approximately 2-3 tablespoons) and stir until blended with no lumps.  Turn the Crockpot to high and drizzle the cornstarch mixture into the stew, stirring well.  Continue to stir the stew mixture until it has thickened.  Remove from the Crockpot and serve with a green salad and some hot biscuits.

Yield:  6 Servings

INGREDIENTS

2 tablespoon olive oil

2 tablespoon unsalted butter

1 tablespoon all-purpose flour

½ teaspoon dried thyme

Salt and pepper

1-1 ½ lb boneless beef top round, cut into 6 large chunks

5 potatoes cut into 1 inch chunks

2 cup baby carrots, sliced diagonally

16 ounces low-sodium beef stock

1 medium sweet onion, chopped

2 cloves garlic, finely minced

1 bay leaf

2 tablespoons cornstarch

PREPARATION

In a sauté pan, melt butter and then add 1 tablespoon olive oil.  Add the carrots and onions and sauté until carrots are crisp-tender and onions translucent.  Add the chopped garlic and cook for an additional 1-2 minutes.  Transfer the carrots, onions and garlic to the Crockpot and reserve.  In a bowl, combine the flour, thyme and, salt and pepper.  Dredge the meat through the flour mixture, coating well.  Add another tablespoon of olive oil to the sauté pan and bring to medium heat.  Add the meat and brown on each side for approximately 3-4 minutes.   

Transfer to the Crockpot and add the stock and bay leaf.  Cook in the Crockpot on low setting for approximately 8-10 hours, or until the beef and carrots are tender.  When done, remove beef and vegetables from the Crockpot and place on a serving platter.  Cover with aluminum foil to stay warm and set aside.  In a small cup, place the cornstarch and add a couple tablespoons of the remaining stock in the Crockpot.  Stir together well and then gradually add to the stock mixture.  Adjust the Crockpot temperature to high and stir the gravy for approximately 10 minutes, until thickened.  Remove from Crockpot and serve with the pot roast and vegetables.