Jessica's Amazing Simple Beef Stew a la Crock-Pot
Make it in the morning and nomnomnom when you get home from work...
- Carnivore Components
- 1 to 1 1/2 lbs of stewing beef, cut into 1inch cubes
- 32 ounce cardboard box of Beef Broth (kinda like wine-in-a-box, but broth!)
- Montreal steak spice
- Herbivore Factors
- 5 large potatoes
- 3-5 large carrots
- 2 gloves of garlic
- 3-5 celery stalks
- 1 packet of dry onion soup mix
Lets Do This...
Take your beef, sprinkle Montreal Steak Spice over the beef, and using your hands, rub the spice into the beef. Don’t use a spoon. Real chefs use their hands. Cover, and put into the fridge overnight to marinate.
Wash and peel your veggies. Cut into bite-sized pieces, or if you enjoy making eating a challenge, cut into large pieces. Your call. Dice the garlic. If prepping the night before, put all veggies (except the garlic) into a bowl, fill with water and place in the fridge to prevent browning.
Go to bed.
Drain veggies from water. You’re going to want to layer the veggies and the beef in the Crock-Pot so that everything cooks evenly. First put a layer of equal mixed carrots, potatoes and celery, then all of the beef, followed by the remaining veggies.
Sprinkle the dry onion soup packet over the top layer of veggies, and add your garlic.
Pour ¾ of the beef broth over the contents, or use the whole container if you can’t think of anything else to use the beef broth for.
Cook on high for 4-5 hours, low for 8 hours.
Go to work.
Come home , stir the contents in the Crock –Pot so everything is equally mixed and nomnomnom.