What could be more comforting in the fall than stew? Also, what could be more affordable? A large batch of stew can be served for a couple days and the leftovers can be frozen for a quick meal a couple weeks later. While it may be tempting to grab a can of stew at the grocery store, homemade stews are far superior and much more affordable. This week, let's save some money by making a big batch of stew.
First of all, if you haven't already got a large soup pot, now's the time to invest in one. Large soup pots are great for pasta, soup, dumplings, and so much more. During the cold winter months you'll find yourself using a soup pot quite often.
Another great purchase is a slow cooker. Slow cookers are perfect for small batches of stews. More importantly, slow cookers allow you to cook your stew all day so that it's ready when you get home.
Last, but not least, go on the hunt for delicious recipes. There are cookbooks devoted to soups and stews, but free recipes are easily found online. You can even join online groups to find even more recipes. Of course, you know that I can't write this blog without giving you a delicious recipe to start out with.
Easy and Lean Beef Stew
Serves 6 - 8
8 cups low sodium beef stock
2 tablespoons of tomato paste
2 pounds sirloin beef tips, trimmed of fat
1 pound of baby carrots, cleaned
1 pound of baby Dutch potatoes, cleaned
2 large onions, chopped
Fresh cracked black pepper, to taste
4 tablespoon cornstarch
Water
Fill a four quart slow cooker with the beef stock and tomato paste. Stir long enough to dissolve the tomato paste.
Add the beef and vegetables.
Season with pepper and cook on low for 8 to 10 hours.
In the last 30 minutes of cooking, mix the cornstarch with enough water to create a slurry and add to the stew.
Turn the slow cooker to high and cook until the stew thickens.
Serve with crusty French bread and a side salad.