Inspired by a delicious beef stew my aunt made for us over Christmas and the tri tip we’ve had in the freezer for a couple of months, we made a beef stew this week. We prepared everything on Tuesday night, then Matt threw it in the crock pot Wednesday morning.
First, I cut up some onions, carrots, and potatoes and bagged them up for refrigeration.
Next, I cut up the tri tip, and put it in a big bowl. I then tossed the meat with half a cup of flour and bagged it too.
Finally, I prepped a “flavoring” mix. I chopped up some garlic, and threw that and the following things into a pyrex bowl: ketchup, beef “better than bullion (~1Tbsp), worcestershire, soy sauce, red pepper, chipotle hot sauce, bay leaves, paprika, pepper, and salt.
The seasoning bowl, the bag of veggies, and the bag of meat all went into the fridge. On Wednesday morning, Matt threw it all in the crockpot with some water. When he came home, he also added some “pork chop” seasoning mix, cumin, cayenne, more salt, red pepper, chipotle hot sauce, and worcestershire.
I didn’t take any pictures of the completed product, but it was delicious. Some of the beef and potatoes fell apart, and helped the flour thicken the mix. We ate it with some good rosemary olive oil bread. This was definitely a successful recipe, and we got at least three meals for both of us plus one for just me out of it.
