Lahaina- One of the most inexpensive meals you can make is a stew, or braise why? Because to make a great stew or a braise, you really don't need expensive cuts labeled Choice, or Prime. You can use an inxpensive cut from a Select grade such as a Chuck roast which comes from the shoulder part of the cattle.
Here's a simple recipe you can do in a slow cooker, this is the best way to make your meal, and I've done this cut several times on this blog but, I'll do a Beef Stew Curry and it's really easy.
Items to buy:
4 lbs. of Chuck roast. (if there's bone, cut it off)
(Here's a tip, a woman told me one time that the reicpe I gave her came out pretty lame, and I asked why? She said that I told her to put everything into her slow cooker, and that was including all the veggies, such as potatoes, carrots, celery, and some tomatoes) Well, she claimed the veggies were so wilted that it wasn't appealing. Well, here's a tip. See the veggies you will need below:
1 large potato cubed
1 larg carrot sliced 1/2 inch thick
4 celery stalks 1/2 inch slices
2 large Roma tomatoes cut into six pieces each
* You will not put this into the slow cooker, you will parboil the potatoes and carrots until soft, and then add in the celery and tomatoes to the cooked meat when it's done. In other words, when the stew is done, you'll add in the parboiled veggies and the celery and Romas.
For the seasonings:
4 tblsp. curry powder
1 tbsp. chili powder
1 tbsp. onion powder
2 tsp. garlic powder
1 tsp. turmeric
1 tsp. cumin
1 tsp. corianer
1 tsp. cardomom powder
1. Take the Chuck and cut it into 4 large pieces (the slow cooker will make it so tender you really want big slices) Place it into the slow cooker. With 1/2 cup of filtered water
2. Season the meat with all of the seasonings. (Add salt when it is done, and pepper too)
3. Turn on your slow cooker, preferrably when you get home in the evening, turn it on before bed, and it's done in the morning. Let it cool and the refrigerate.
* When you get home in the evening, you'll have your Beef Curry Stew.
4. Add the cooked potatoes, carrots and the celery and tomatoes, take the now cold stew and heat it up in another pot on the stove top, or place all ingredients in a roasting pan, covered with foil and reheated in a 400 deg. F. oven for about 20 minutes.
Easy.
Picture from: http://www.inmagine.com/
Here's a simple recipe you can do in a slow cooker, this is the best way to make your meal, and I've done this cut several times on this blog but, I'll do a Beef Stew Curry and it's really easy.
Items to buy:
4 lbs. of Chuck roast. (if there's bone, cut it off)
(Here's a tip, a woman told me one time that the reicpe I gave her came out pretty lame, and I asked why? She said that I told her to put everything into her slow cooker, and that was including all the veggies, such as potatoes, carrots, celery, and some tomatoes) Well, she claimed the veggies were so wilted that it wasn't appealing. Well, here's a tip. See the veggies you will need below:
1 large potato cubed
1 larg carrot sliced 1/2 inch thick
4 celery stalks 1/2 inch slices
2 large Roma tomatoes cut into six pieces each
* You will not put this into the slow cooker, you will parboil the potatoes and carrots until soft, and then add in the celery and tomatoes to the cooked meat when it's done. In other words, when the stew is done, you'll add in the parboiled veggies and the celery and Romas.
For the seasonings:
4 tblsp. curry powder
1 tbsp. chili powder
1 tbsp. onion powder
2 tsp. garlic powder
1 tsp. turmeric
1 tsp. cumin
1 tsp. corianer
1 tsp. cardomom powder
1. Take the Chuck and cut it into 4 large pieces (the slow cooker will make it so tender you really want big slices) Place it into the slow cooker. With 1/2 cup of filtered water
2. Season the meat with all of the seasonings. (Add salt when it is done, and pepper too)
3. Turn on your slow cooker, preferrably when you get home in the evening, turn it on before bed, and it's done in the morning. Let it cool and the refrigerate.
* When you get home in the evening, you'll have your Beef Curry Stew.
4. Add the cooked potatoes, carrots and the celery and tomatoes, take the now cold stew and heat it up in another pot on the stove top, or place all ingredients in a roasting pan, covered with foil and reheated in a 400 deg. F. oven for about 20 minutes.
Easy.
Picture from: http://www.inmagine.com/
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