Stew
Hardware
- Cutting board (meat)
- Cutting board (non-meat)
- Knife
- Large slow cooker
Ingredients
- About 1 pound of beef
- 1 Large yellow onion
- 1 Russet potato
- 2 Carrots
- 2 Celery stalks
- 1 Rutabega
- 1 White turnip
- 1 Tomato
- 1 Jalapeño
- 1 Tablespoon salt
- 2 Teaspoons pepper
- 2 Tablespoons Lea & Perrins Worcestershire Sauce
- 12 Cups of filtered water
Process
- Turn on slow cooker and set to low heat
- Trim fat from beef, then cut beef into 2-3 inch chunks
- Put meat in slow cooker
- Add 6 cups of filtered water to slow cooker
- Add salt, pepper, and Worcestershire Sauce to slow cooker
- Stir and allow to cook for several hours
- Chop onion, potato, carrots, and celery, then add to slow cooker
- Peel and chop rutabega and white turnip, then add to slow cooker
- Add remaining filtered water to slow cooker
- Stir and let cook for about 5 more hours
- About an hour before serving, chop tomato and jalapeño, then add to slow cooker
- Before serving, save and reduce 8 cups of broth for other applications (such as chili)
Serving Suggestions
- Serve in a bowl over crumbled cornbread
- Serve in a bowl over rice