EPOCH CARNIVAL CLUB

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

  1. Turn on slow cooker and set to low heat
  2. Trim fat from beef, then cut beef into 2-3 inch chunks
  3. Put meat in slow cooker
  4. Add 6 cups of filtered water to slow cooker
  5. Add salt, pepper, and Worcestershire Sauce to slow cooker
  6. Stir and allow to cook for several hours
  7. Chop onion, potato, carrots, and celery, then add to slow cooker
  8. Peel and chop rutabega and white turnip, then add to slow cooker
  9. Add remaining filtered water to slow cooker
  10. Stir and let cook for about 5 more hours
  11. About an hour before serving, chop tomato and jalapeño, then add to slow cooker
  12. 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