So, I’m getting tired of chicken. This happens once in a while. I’ll go for weeks eating chicken everything, and then one day decide enough is enough. My #6weeksofcrockpotting recipe this week will involve beef (next week I’ll switch to lentils). I decided to try a simple beef stew (recipe from Family Fresh Meals).
The point of this whole project is to save me money, so I omitted a few things from the original recipe. I nixed the Worcestershire sauce (I don’t use the stuff and don’t want to buy any), celery (bleh), and dried parsley (I have fresh herbs in my garden). Instead of Worcestershire sauce I added Sriracha because I already have a giant bottle in my fridge. Instead of dried parsley I threw in a sprig of rosemary from my garden. Instead of celery I dumped in chopped kale (seriously, I ALWAYS have half-dead kale in my fridge and I need to stop it). I also used the rest of the chicken stock from last week’s recipe. It wasn’t enough to fill the pot so I added a can of beef stock. This probably all cost me $30 (again, because I went Whole Foods fancy with it).
My kitchen smelled amazing this morning and I was so excited to taste my stew! At first taste, it was a little bland. So I took to my cupboard and added some more black pepper, sea salt, and some spicy chili oil. That really did the trick. It tastes much better after I doctored it up a bit. I also suspect the flavor will become even more intense (and yummy) as it sits in my fridge. I love it when that happens! The stew itself is pretty much all veggies and protein (other than the potato) so I boiled some egg noodles to get some more carbohydrates in the mix. Serve the soup over some egg noodles and you’ve got lunch for another week!