Saturday, March 21, 2009

Easy Oven / Crockpot Stew for Beef or Chicken

Even if you're working at home all day, sometimes it feels good to reach the dinner hour and have nothing to do but toss a salad or warm some biscuits.

If you like that feeling as much as I do, try this easy stew. If you're going to be home to keep an eye on things, you can put it in the oven with a tight lid. Otherwise, use the crock pot.

Measurements for meat and vegetables depend upon how many you'll have for dinner, and how much you know you can eat. It also depends on what vegetables you like best - no rules here!

So here goes:

Beef stew meat or boneless chicken - cut into cubes about 1" across - sprinkle with garlic if you like it. (I do)
Potatoes - cut them up into 1" pieces if you like them soft, larger if you like them firmer
Carrots - same thing. If you have frozen carrots, go ahead and use them.
Onions - I like to chop them up small, but always leave about a half an onion in one piece for my husband.
Frozen peas - if you like them good and soft, put them in with the rest. If you like them firmer, toss in a handful when you get home and let them get hot while you do the salad and set the table.
Frozen corn - I like to add them in the morning. But again, if you like them crispy, wait until you get home in the evening.
If you're fond of mushrooms, drain a small can of stems and pieces and add them.

Finally, add 1 can of tomato soup and about 1/2 - 3/4 can of water. Of course, this depends upon how much meat and vegetables you're covering. If you've made a big pot full - use 2 cans.

Another tasty variation is to use mushroom soup, or one can of each. This should not look as thin as soup, but needs to be "soupy" enough so that it won't turn hard when it cooks down a bit during the day.

Now, just let it cook all day while you do things that are more fun than standing around the kitchen.

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