Ingredients
- 2 lb steak, cubed or 2 chicken breasts
- 1 med onion diced
- 8 clove parts of garlic (or 2 heaping tablespoons minced)
- 1/2 lb carrots, sliced at an 1/4" angle
- 3 celery stalks, sliced
- 3 large white potatoes, cubed
- 28 oz whole crushed tomatoes
- 3 cups beef (steak) or chicken broth (if using broth cubes, add 6, or 2 cubes/1 cup)
- 1/2 cup red (steak) wine or white (chicken) -added last hour of cooking
- 1 1/2 tsp Worcestershire sauce
- 1 tsp Kitchen boquet
- 1 1/2 tsp soy sauce
- 2 tbl fresh chopped parsley - add after stew done cooking
- 1 tbl fresh basil chopped - add after stew done cooking
- 1/2 tsp thyme
- 1 tsp salt
- 1/2 tsp pepper
- 2 bay leaves - remove after cooking
- celery stalk tops with leaves remove after cooking
- 2 tbl corn starch, to thicken (dilute with water and add with wine)
Details
Preparation time 45mins
Cooking time 345mins
Preparation
Step 1
- Use a large crockpot
- Cook on high for 3 hours; low on 2 hours (chicken requires less cooking time)
1. Lay uncooked meat at bottom of crock pot
2. Add remaining ingridients; reserving wine last hour of cooking and , fresh parsley and basil for end of cooking
Variations:
- Add chopped brocolli, zuchinni, and/or red pepper
- Can substitute 2 oz of balsalmic vinegar for red wine
- Add 1 can Fresca soda to chicken stew; eliminate wine and reduce chick broth to 1 cup
Notes: The stew seems more flavorful if the potatoes are pre-cooked and not added until the end. Boil potatoes with skin; when soft, peel skin and cube. Add to stew during last hour of cooking.
You'll also love
- Slow-Cooker Green Beans 0/5 (0 Votes)
- Microwave Corn Pudding 0/5 (0 Votes)
- Ground Veal Patties 0/5 (0 Votes)
- Pulled Pork Party Dip 0/5 (0 Votes)
- Grass-fed Beef Pot Roast With... 0/5 (0 Votes)
Review this recipe