Beef Stew . . . So Meaty!

Thank you, Joel McHale, for keeping me entertained on The Soup and for just plain being awesome.  Because I am watching DVR'd episodes of The Soup as I write this entry, I officially dedicate it to you!

Today I tried out my first beef stew recipe in my crockpot and I must admit, it was pretty darn tasty!  Not the easiest recipe (unfortunately it's not one of those simple "chop and drop" recipes), but I would venture to say that it's worth the extra effort.  And it's perfect for days like today -- where the snow and the ice just won't stay away!  (I did not mean for that to rhyme and as I realize it rhymed I can't help but think about how Joel would tear me apart for it!)

Speaking of which, I just got to the Brad Womack cameo on last week's episode.  "I'm the Bachelor, bitch!"  "Damn you, Brad Womack! Damn you!"  LOVE.

Okay, so, to the recipe, courtesy of my lovely crockpot cookbook gifted to me by the lovely R&E!

Beef Stew with Bacon, Onion and Sweet Potatoes

Ingredients:
1 pound beef stew meat, cut into 1-inch chunks
1 can (about 14 ounces) beef broth
2 medium sweet potatoes, peeled, cut into 2-inch chunks
(**You can substitute 12 to 13 ounces of carrots or white potatoes, cut into 2-inch chunks**)
1 large onion, cut into 1.5-inch chunks
2 slices thick-cut bacon, diced
1 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons cornstarch
2 tablespoons water
2 handfuls of baby carrots (this was my own personal addition to the recipe)

1. Coat 4.5-quart crockpot with nonstick cooking spray.  My crockpot is 5 quarts and I had no problems.  Combine beef, broth, potatoes (I used small red potatoes, which I washed and halved), onion, bacon, thyme, salt and pepper in crockpot.  I omitted the thyme because I couldn't find any in my pantry.  I put the meat -- both the beef and the bacon -- into the pot uncooked.  I know this is kind of a faux pas, as the fat from the meat thus cooks into the food, but it really made everything delicious and hey, you only live once!  Also, I used 3 pieces of thick-cut bacon instead of 2; the package in the fridge had 3 pieces left and I couldn't bare to see that lone piece of bacon sitting in the fridge all by itself. :)  Cover; cook on LOW 7 to 8 hours or on HIGH 4 to 5 hours or until meat and vegetables are tender.

2. Transfer beef and vegetables with slotted spoon to serving bowl.  Cover with foil to keep warm.

3. Turn crockpot to HIGH.  Mine was already on HIGH so I assume this instruction is for people who cooked everything on LOW.  Combine cornstarch and water until smooth.  I did so in a separate small bowl.  You have to stir it thoroughly or else the cornstarch will clump on the bottom.  Stir into juices.  Cook, uncovered, 15 minutes or until thickened, stirring occasionally.  I cooked it for about 20-25 minutes.  Return beef and vegetables to crockpot.  Heat 15 minutes or until warm.

That's it!  I made drop biscuits to go with the stew and they were quite delicious.  I used the recipe on the Reduced Fat Bisquick box -- 1 1/2 cups of Reduced Fat Bisquick plus 1/2 cup skim milk.  Combine and drop the dough onto an ungreased cookie sheet.  Cook at 450 degrees (preheat your oven) for 7 to 9 minutes or until golden brown.

Overall, I would definitely make this stew again.  I found that the red potatoes worked well as a stand-in for the sweet potatoes.  The broth of the stew had a bit of a bacon flavor, but that could be because of the extra piece of bacon I added.  I imagine that adding the thyme next time around will only make things better.  The only thing with this recipe is that you have to be around and actively watching the pot during the last 30 minutes or so of cooking time.  So it's not one of those "ready when you get home from work" recipes.

Next up: my mom's spaghetti sauce with meatballs!  A family recipe like no other.  Can't wait!