A new day, a challenge....what am I going to eat today.  Well looks like a big pot of stew is the winner, because after all I simply can not manage to make a small pot of anything!  My mindset has changed from thinking I have to cook small meals to cooking the way I've always cooked.  Now I'm just smarter about how I handle "leftovers".  But to be fair, dishing stew up into small single serving containers right out of the pot and placing them into the freezer is not exactly what I'd call leftovers.  More like make it yourself frozen dinners!  High in flavor but not high in sodium or preservatives!  Yes, my new found passion is having all the home cooked comfort foods I've always loved, with the advantage of having future meals I can pop it in the microwave and feel satisfied and full.  So without further ado, let's cook.

Slow cooked Beef Stew

I've cooked stew on the stove top, in the oven and today I will be using my small roaster/slow cooker.  My small Nesco is one of my favorite kitchen tools that I always pull out in the summer when I dare not turn on my oven, or even use my stove top for long periods of time.  Texas heat is something you try to hide from, not invite inside your home!

Stew is stew, but a nice bowl of delicious, fresh, melt in your mouth beef and vegetable goodness with a liquid to wash it down is just about something that can't be beat.  These are the ingredients I use in my Beef Stew:

Ingredients you will need:

2-3 pound chuck roast

Olive oil

1-2 tsp Granulated garlic

1 tsp Granulated or powdered onion

 2 Tbsp Mrs. Dash Original blend or table blend

 Salt and Pepper to taste

1 tsp cumin

1 tsp paprika 

1/4 tsp thyme

2 bay leaves

1 sweet onion

2 celery ribs

2-3 cloves garlic

1-2 Tbsp tomato paste

Water or beef stock (approx 4 c)

2 c diced or sliced carrots

4-6 small red potatoes

2 corn on the cob

Frozen green beans or peas, opt

Cut roast into bite size pcs. or the size you prefer.  Chop celery, onion and grate or mince garlic.  Add a little olive oil to a skillet or soup pot till hot.  Season meat with all the dry spices and pat it in,  then brown in small batches.  You may have to add a little more olive oil as you go.  Set meat aside as it's browned.  Add onion and celery in same pan and toss around until it absorbs some of the drippings from the meat, if it becomes too dry add a sprinkle or two of olive oil.  Add garlic once veggies have sauteed a few minutes, cook 5 min. longer and remove.
Add a cup or two of water or stock with the tomato paste back into the pan or pot you browned the meat in, mix together and heat for a couple minutes until you can scrap the yummies off the bottom.  Now add meat and veggies into your cooking vessel with the seasoned water and add enough liquid to barely cover all.  Add Bay leaves, cover and simmer on low for 3-4 hours until meat is tender.
When you can put a fork in the meat without resistance add carrots, cover and cook another 15 min then add potatoes.  Cook 15-30 until the potatoes are fork tender, add corn.  Turn off heat and allow to sit 15-20 before serving.  If adding frozen green beans, add them with the carrots, if using frozen peas, add them with the corn.

NOTE:  I only used water with this pot of stew, it made such a rich broth on it's own I did not need to add stock.  That's another thing I love about the Nesco, it has a steaming effect when it simmers,  somewhat different than simmering on the stovetop.

I know you are probably saying "this is not cooking solo", well yes and no.  As I stated I want these larger than life comfort food meals, but no, it's not a one serving dish.  Solution, I purchased some inexpensive small bowls with lids that are just perfect for this purpose.  I got eight bowls of  melt in your mouth delicious stew from this one pot dish, and I promise you it is a whole lot healthier and tasty than the ones you find in the freezer section of  your market.  So get those pots out and don't be afraid to cook large, just remember to portion small!!