A crock pot is a superb invention. These things have been around since the 70’s (natch) and have been making life simple for all of us for 40+ years!
I took Dolores to the Buford Highway Farmer’s Market when she was here about 2 weeks ago. While I heart YDFM, this other market has an ENTIRE European Section complete with deli and bakery AND they have Curry Ketchup for currywurst, which is a magical delight I ate my weight in in Germany.
So – the meat here is lots of specific cuts to Korean and Latino and Asian and European cuisines and they had stew beef which was gorgeous AND cheap – so I bought 2 packs to freeze.
Took the stew beef and cut it into about 1-2 inch cubes and coated them in plain flour, so there would be a ‘thickening agent’ in the crock pot, and put them in the pre-heated crock pot with about 1 T of olive oil and about 3-4 crushed garlic cloves.
Then I put in about 4 cups of chicken stock, 1 cup red wine, S&P, 4-5 thickly sliced peeled carrots, 4-5 large diced red potatoes potatoes (skin on), and 1 onion (chopped large), covered it and let that cook overnight (about 8 hours) on LOW.
When it was done in the AM (and it smelled SO GOOD to wake up to!) I stirred in about 1/2 cup of sour cream (you could also use plain yogurt), tasted it, added a bit more S&P and let it cool while I got ready for work and put it in the fridge for later for dinner.
For you vegetarians out there, you could just do the veggies and vegetable stock for about 2 hours on low and still add some yogurt or sour cream to have some good ‘stewed’ vegetables.
Seems odd to have stew in the summer, but I think ANYTHING made in the crock pot makes life easier and it just SO HAPPENED I didn’t get home until about 7:15 from work, so a dinner that was already prepared was super convenient!