Crock Pot Stew is a comforting cold weather one pot recipe that can be baked in a slow cooker while you are out of the house. The savory ingredients used in this recipe include olives and sundried tomatoes – not your mom’s stew! Prepare this dish using a crock pot or simply bake in the oven in a covered casserole or Dutch oven.
3 lbs. lean stewing beef or veal
1 tbsp. oil (use a bit more, if needed)
1 tbsp. dried herbs including basil, oregano and thyme
1 tsp. salt
1 medium or 2 small cloves of garlic, minced (or 1/4 tsp. garlic powder)
1/2 cup sliced, drained olives (your favorite type)
1/2 cup oil-packed sundried tomatoes, drained
1 cup broth – beef or chicken (use 2 cups broth if baking in the oven)
1/2 cup fresh pearl onions, peeled (I use one large onion, chopped)
In large skillet, lightly brown meat in oil, in batches to avoid steaming, and drain. Tranfer meat to 5 qt. crock pot. Add herbs, salt and garlic to meat. Place olives and tomatoes on top. Pour broth over top and place onions all around the meat. Cover and cook on low for 6 – 8 hours, until meat is tender.
If you are preparing the stew in the oven, combine all ingredients including browned meat and 2 cups broth and place in covered heavy casserole or Dutch oven. Bake at 350 degrees F for 30 minutes, baste and turn down temperature to 325 degrees F. Bake for another 60 minutes, basting occasionally, until meat is tender.
Serve with rice, noodles or your favorite grains.
~ Recipe submitted by Karen Byer of “Easy Jewish Recipes”