Food & Drink Magazine

Stew Fresh from the Garden

By Kalamitykelli @venuscorpiogirl
Stew Fresh from the Garden

Stew Fresh from the Garden

It has been so hot for so long here, my husband and I have only had cold meals for the last 16 days. Yesterday morning I went to the garden and picked tomatoes, potatoes and onions. Those are about the only veggies making it through this heat wave/drought. While I really wanted a hot meal, I did not want a hot kitchen! I peered into the freezer finding about 2 pounds of rib eye steaks that were not going to be grilled anytime soon since there is a grill-ban in our town. I defrosted for about 30 minutes then sliced them into 1-inch chunks. It is always easier to slice raw steak when they are still somewhat frozen. I went on to make up the following recipe. I gave some to my mother and my daughter and her husband. Mom sent her empty container back to me the next day and my daughter and her husband ate some and froze some for work lunches. My husband and I ate all of ours in one meal. In fact, we ate like pigs! I specifically kept this stew “bland” because a hot day and a spicy meal sometimes do not mix. If you would like to add some kick, I recommend 1/2 Tablespoon of red pepper flakes or chop up a few jalapeños and add to the slow cooker. I hope you enjoy…

Stew Fresh from the Garden
• 2 pounds rib eye steak cut into small pieces (1-inch)
• 3 pounds potatoes, peeled and cut into small pieces (1-inch)
• 4 pounds of fresh tomatoes, washed and cut into small pieces (1-inch)
• 1 large onion chopped into smallish pieces (1-inch)
• 2 4.5-ounce cans of chicken broth
• 1 teaspoon cumin
• 1 Tablespoon vegetable oil
• Salt & Pepper to taste
1. Put vegetable oil in pan and brown cubes of meat.
2. Chop potatoes, tomatoes and onion.
3. When meat is browned, put meat into slow cooker.
4. Place all other ingredients in slow cooker and mix.
5. Turn slow cooker on high and cook for about 6 hours.

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