In college, I earned the nickname Crockpot Queen from the boys in my apartment complex. As you can imagine, it was the most prized possession in my rather limited arsenal of kitchen weaponry.
In an effort to prepare for the rest of the week, I’d always wake up an hour early on Mondays to whip together a creative crockpot concoction, and by the time I’d arrive home from school, the hallways were filled with a hearty aroma…and…um…hungry boys. I guess you could say this was the beginning of the Monday Menu and my love for the dependable crockpot.
Chunky Beef Stew
Prep time
Cook time
Total time
Author: Model Behaviors
Serves: 8 servings
Ingredients
- 1 bunch of parsley
- 3 celery stalks
- 6 carrots
- 5 small golden potatoes
- 1 onion
- 6 garlic cloves
- 2 tsp. liquid smoke
- 3 tbsp. Worcestershire sauce
- 3 cups beef stock
- ½ cup rice flour
- 3 lbs cubed stew beef
- 1 dozen eggs (1egg per serving)
- seasoned salt to taste
Instructions
- Wash parsley, celery, carrots, and potatoes.
- Peel onion.
- Chop stew-size pieces of celery, carrots, and onion.
- Peel potatoes and cut into quarters.
- Chop stems off parsley to garnish.
- Peel and mince garlic.
- In a bowl, combine flour and seasoned salt.
- Coat beef with flour mixture.
- In a sauté pan, drizzle some olive oil and add coated beef and half the prepared garlic and onion.
- After meat has browned slightly on sides, turn off the pan.
- Take out your old reliable crockpot and put the pan’s contents in it, along with the remaining garlic, onion, flour, celery, carrots, potatoes, liquid smoke, Worcestershire sauce, and beef stock.
- Allow stew to cook for either 4 to 6 hours on a high/medium heat or 10 to 12 hours on a medium/low heat.
- Stir stew around occasionally and season as desired.
- Once stew has finished cooking, fry eggs sunny side up.
- Top each serving with an egg and parsley.
Enjoy!
