My latest chemical formula
Earlier this weekend I was looking over the bags of stew meat we have in the freezer and was trying to come up with something new and different to do with them. Not that I don't love what we normally cook with stew meat, and I will still happily eat curry, chili, tumbleweed beef, and other yummy things, but ... y'know, novelty can be fun.
Then it hit me: why not try a stew-meat variation on my favorite pot roast recipe? The weather here is currently perfect for stew, since it's a little on the chilly side, and I'd already decided to bake potato bread today. Homemade bread is always welcome with stew. So the stew meat went in a Ziplock bag with the dry rub for a couple hours this morning (because I forgot and didn't mix it up the night before), and then I roughly chopped some Yukon Gold potatoes, a little sweet onion, and carrots. These went into the bottom of the CrockPot, followed by a cup of red wine and a cup of beef broth. The stew meat was scattered on top, and as of this writing, 4 hours after the pot started crocking, it smells heavenly. Can't wait to see how it tastes.
Then it hit me: why not try a stew-meat variation on my favorite pot roast recipe? The weather here is currently perfect for stew, since it's a little on the chilly side, and I'd already decided to bake potato bread today. Homemade bread is always welcome with stew. So the stew meat went in a Ziplock bag with the dry rub for a couple hours this morning (because I forgot and didn't mix it up the night before), and then I roughly chopped some Yukon Gold potatoes, a little sweet onion, and carrots. These went into the bottom of the CrockPot, followed by a cup of red wine and a cup of beef broth. The stew meat was scattered on top, and as of this writing, 4 hours after the pot started crocking, it smells heavenly. Can't wait to see how it tastes.