Prep 30 mins
Cook 6 hrs
Here is a crock pot stew that I found published in the Minneapolis Tribune many years ago. After you brown the meat and put every thing together, it cooks by itself. I have never met Nancy, but I thank her every time the aroma of this meal in a pot fills my kitchen. It serves at least 4 hungry people and left over's can be refrigerated for several days. After cooking all day, it still retains it's sweet/sour characteristics without either a burned taste or the washed out blandness that often requires more seasoning when served.
- 2 tablespoons vegetable oil
- 2 lbs round steaks, cut into 1 inch chunks
- 2 cups chopped onions
- 2 cups carrots, cut into 1/2 inch slices
- 2 cups sliced celery, cut into 1/2 inch slices
- 2 cups tomato sauce or 1 (15 ounce) can tomato sauce
- 1⁄2 cup cider vinegar or 1⁄2 cup white vinegar
- 1⁄2 cup light corn syrup
- 1 tablespoon prepared mustard
- 1⁄4 cup firmly packed brown sugar
- 2 teaspoons chili powder or 2 teaspoons cayenne
- 2 teaspoons sweet paprika
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- sour cream (for a garnish when served)
- In a large skillet, heat the oil and cook meat, just until browned (about 4-5 minutes).
- Place in the Crock Pot, along with all the rest of the ingredients except the sour cream.
- Mix well, cover and cook on high until the meat is tender.
- About 4-6 hours .
- Serve in bowls and top with a spoon full of Sour Cream.
This stew has a very pleasant sweet-sour taste; went very well with the steamed rice and fresh bread I served with it. It had, unfortunately, too thin a sauce for my liking, but I added 1/2 cup whipping cream about 20 minutes before it was done and this thickened it up just a tad, which was enough for me. No, that small an amount doesn't make it creamy :-) I did saute the onions rather than add them raw, which is a personal preference and does get the nice beefy bits from the skillet into the crockpot; next time I think I will add fresh garlic too. My only other comment is on preparation time: by the time I opened tins, retrieved products from cupboards and fridge, measured and stirred, peeled, washed, scraped and chopped vegetables, cubed beef...well, it was way more than 15 minutes; counting the browning time, more like 45 minutes. Something to keep in mind in case you think you can whip this off before you go to work.
The flavours in this stew are delicious. I took in to consideration Lennies comments and after browning the meat,I sauteed the onions and also added garlic before putting it in the slow cooker. I only used one chopped onion, and instead of tomato sauce I used a tin of tomato soup,I used 1/3 cup golden syrup in place of the corn syrup (can't buy it here). I also only used 1 tsp of chilli powder. I cooked it on high for 5 hours and the result was superb. Still a fair bit of 'gravy' but served with creamy mashed potatoes and sweet potatoes and mopped the juices up fine. We also had green beans. Thanks for posting. =)
This was VERY YUMPPY! The kids and the hubby all enjoyed it, which can be an odd thing! I think next time I will omit the celery and add some green and red peppers. We had it over rice with a salad. I will be making this again!