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This is one of my feel good fall recipes that never fails and is just as delicious and satisfying the next day as it is the actual day that you made it. I actually learned to make this stew some years ago when I was married to my first husband, who will remain nameless for sanity's sake, before my children were even thought of. It's good for when you've been out for a while on a bitter cold night. It warms you to your bones. You will sleep like a baby! I promise.
4 large potatoes, peeled
About 5 nicely sized carrots, peeled or not.
1 reg. can of whole kernel corn or frozen corn if you like. Not creamed; and it needs to be the same amount as the canned.
1 lb stew meat
1 cup diced yellow onion
1/4 tsp ground black pepper
1 beef bouillon cube or mix
3 cups water
4 qt crock pot
Cut your potatoes into slices and then into fourths. Then slice your carrots and put them into your crock pot with 1 cup of the water and turn on the high setting on your crock pot dial. Add your diced onion and corn.
Follow the directions on your bouillon cube or mix package. Usually, they want you to dissolve in hot or warm water first before adding. Then add your beef bouillon to your crock pot mixture.
Now, if your stew meat is in really large chunks, you can cut them to the size you want and add them to your crock pot along with the rest of the water and ground pepper. Do not add salt because the bouillon base has salt in it. Now, cover and leave alone for about an hour on the high setting. After an hour, turn your crock pot dial to the low setting on the dial. Let it cook for at least 4 hours but it can slow cook for 4 to 8 hours if necessary.
This is great for if you have to go to work or run errands. It is done when potatoes, carrots, and meat are tender.
It makes about 6 servings depending on the size of the bowls.
Now you can put other ingredients in this like green beans, black beans, black eye peas, English peas, and the like. But, be careful not to add too much water. The meat will exude liquid on its own and adds more than you think over a period of time. It's the first mistake I made with this recipe my first time making it from scratch. So watch the water.
Any good red wine is perfect with this dish. You will want it to be room temperature, though, because this dish is a savory, bone-warming comfort food. A chilled wine will ruin the ambiance of the experience you are having with your cuisine. We all have reasons for cooking like we do, whether it's for family, our children, or just to make someone feel loved. You know the saying "Do unto others"? Think about the reasons why you are making the particular dish you are making. What is the feeling your trying to get across? Don't ever be in a hurry making something that is suppose to be special. Take your time and if you don't have time, start a little earlier in your planning. It makes all the difference in the world.
Believe it or not, the spoon you use can make a big difference. You will get better results getting every savory drop of deliciousness if you use a soup spoon. They are designed to handle more at one time and fit your mouth better. You can use any kind of spoon you desire but, to have the right experience, not to mention manners, the soup spoon is just so much better. Try it! It is literally made in such a way, because it was originally designed for soup, to hold more because of its slight curve up and rounded shape. It's just right for eating other foods that might get a little messy. Enjoy!