We call it Stewp in our family because our son combines stew+soup together. Here’s your measurements and instructions for some delicious, cozy Stewp!
Classic Stewp! 🍲
Ingredients:
•2 lbs of stew meat
•4 large russet potatoes (russet is important because golden potatoes seem to cook through too quickly)
•1 package of baby carrots (chopped)
•1 bag of frozen peas
•1 white onion (chopped)
•4 cups of beef broth
•1 tablespoon of thyme
•1 tablespoon of Worcestershire sauce
•2 tablespoons of tomato paste
•3 tablespoons of flour
•3 tablespoons of softened butter
•1 Bay leaf
•Salt and pepper to taste!
Instructions:
First you will want to sear your stew meat on the stove on a high heat until all sides are perfectly browned. Then you will add those to the crockpot. Using the same pan, sauté your onions in a tablespoon of butter until they are nice and golden. Once they’re done, add them to the crockpot! Next, you can chop your potatoes in small cubes and carrots (I simply cut each one in half) - add those to the crockpot!
Pour in your broth, then add the tomato paste, Worcestershire sauce and thyme. Pop your bay leaf on top and set your crockpot to 8 hours on low!
In the last 2 hours, take out the bay leaf and you can just throw that thing away. Mix 3 tablespoons of flour with 3 tablespoons of softened butter in a separate bowl and add that to the Stewp. Stir it all together until it’s blended. Now you can add a bag of frozen peas to the Stewp!
Cover your crockpot again and let it cook for the last 2 hours. Salt and pepper to taste once it’s done and drizzle it with sweet baby rays as my husband always does! 😂 Enjoy with the ones you love! Or eat the whole pot yourself - I won’t judge.
