Carin's Best-Ever! Crockpot Beef Stew

Crockpots can be a lifesaver for busy folks. Mine got me through all those late nights during grad school many, many years ago.  I still have the same one - I can't bring myself to throw it away. You simply cannot mess up any meal made in the crockpot (trust me). Not all crockpot recipes I come across are worthy of the "Make This! (trust me)" list, though. This one, however, is.  My initial intention with this recipe was to put a roast in the crock pot for sliced beef - until inspiration hit me at the very end.  Please enjoy!

love,

Carin

Ingredients for Step 1:

roast (2-3 lb), any cut (cheaper cuts are fine, will become tender in the crockpot)
pepper, to taste
parsley, to preference
Au Jus Gravy mix (McCormick packet)
water
red wine, optional

Ingredients for Step 2:

Herb Gravy mix (McCormick packet)
half n half
water
button mushrooms, quartered
frozen peas

Step 1:

Put roast in crockpot. Season with pepper and parsley. Add au jus mix and a little water (about a cup) plus a little red wine.  Cook on Low 8-9  hours.

Step 2:

Turn crockpot to High. Remove roast. Skim fat. Mix herb gravy mix with half n half and water (enough of both to equal 1-1 1/2 C).  Add to crockpot.  Cube roast. Add back to crockpot. Toss in mushrooms & peas.  Cook on high for another 30 minutes or so, until heated through.

Serving suggestions: Serve over risotto* or polenta.

*Quick, Creamy Risotto:

2 cups water
butter
olive oil
1 cup arborio rice
heavy cream or half n half
salt, to taste

Bring water to a boil in a pot with a fitted lid; add a few tablespoons of butter + some olive oil and arborio rice to water; cover and simmer for 20-25 minutes, or until all liquid is absorbed.  Remove from heat, let sit 5 minutes.  Add a little cream or half n half and more butter, if desired.  Add salt to taste.