There is nothing worse than when you want to make something and you don’t have all the ingredients. Especially when it’s freezing cold and raining. A few days ago, this was my story. A cold rainy Saturday and not the right stuff for dinner. My parents were headed home from Maine and my husband wanted beef stew for dinner and I was being lazy. The last thing I wanted to do was run to the store in the rain to buy carrots. Most beef stew recipes call for carrots but this time, I decided corn would be fine. I mean, corn is good right? The best thing about making a crockpot stew is, you can add just about anything to it and it usually turns out ok.
The key to tender meat is the meat mallet. It’s important to tenderize your meat prior to cooking.
- 2 (32 ounce) beef broth
- 1 (6 ounce) tomato paste
- 2 lbs lean stew meat (cut up in small pieces)
- ¼ cup chopped garlic
- 6 potatoes (cubed)
- 2 cans drained corn
- 1 cup cooking red wine
- Salt, pepper, onion powder, bay leaves (2) and parsley (1 tsp each)
- Prepare Meat:
- Tenderize with mallet and season with salt and pepper
- Pour broth into crockpot and stir in tomato paste
- Stir in garlic and red wine
- Add cubed potatoes and chopped meat
- Season to taste with salt, pepper and onion powder
- Add bay leaves and sprinkle parsley on top
- Add corn at 3.5 hour mark (or if you are not home, add once you are home and let sit for 20 minutes in stew)
- *if you prefer more seasoning, add towards the end of the 4 hour mark. Season to taste
- cook high for 4 hours or until potatoes are tender
- *thicken with corn starch once the stew is done if you prefer a thicker broth. Follow instructions on corn starch box.
The beef stew looks pretty good with the corn right? A hot stew is the perfect way to end a cold rainy day. Be sure to checkout our kitchen page for more family recipes.