We are in the middle of a blizzard here in Baltimore. So what do I do?
Well, come home early from work and cook, of course. :)
I decided to fill the crock pot and not worry about dinner. While it was cooking we played trouble, soccer, watched The Incredibles and had fun. Seriously… is the crock pot NOT one of the best inventions of the century?!
I’m glad I have the other half as the husband actually liked this meal. He’s not a stew fan so having a crock pot semi-stewish type of dinner handy that the family actually likes is a bonus for a mid week dinner.
Here’s how I made it. . . Oh! and I should warn you, there isn’t a lot of liquid in this. you may want to increase for your family. I kept it on the dryer side for the stew hating husband. :)
- 1lb Top Sirloin with visible fat removed
- 1/2 sweet onion chopped
- About 1/2 lb baby cut carrots
- 1 large russet potato cut into large chunks
- 1 large sweet potato cut into large chunks
- 1/2 cup of water
- 1 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp whole wheat flour
- 1/2 tsp dried rosemary
- 1/2 tsp dried thyme
- 1/4 tsp fennel seeds
- fresh ground black pepper
Put the onion, carrots, and potatoes in the slow cooker. Lay the meat on top.
In a small bowl whisk the remaining ingredients and pour over the meat and vegetables.
Cover and cook on high about 3 hours.
Here’s a little before and after shot. . .
When it’s done cut it thin and serve with the potatoes, carrots and a drizzle of the liquid.
This makes 4 servings, but I didn’t measure anything post cooking. I simply seperated it into 4 equal servings. Bogus, I know. :)
|Servings||Amt per Serving|
|4||1/4 of the Recipe|
|385||15g||5g||old: 8||new: 10|