The crock pot is working overtime with this weather. I’m not usually one for stew, but when temps are in the negatives, it’s kind of a must. All stew recipes seem pretty much the same…and never really my thing. But it turns out, when you’re running the kitchen, you get to make the rules and the flavor profiles.
The closest thing I could find to stew meat at the store was cubed sirloin. It’s a nicer cut that I only got because it’s what was available, but it makes for great stew. Place it in the slow cooker and cover with a can of tomatoes (I used small San marzanos from TJ’s) and water (about half the can – between the tomatoes and water you want to mostly cover the meat, but you don’t want it swimming). Then add a sliced onion, carrots (chopped into large chunks – I used Les petites carrots of many colors from TJ’s), halved or quartered cremini mushrooms, garlic powder, salt, white pepper, and herbs de Provence. Let it go for 3.5 hours on high and you’re good to go.
I served this over extra creamy mashed potatoes and it was all sorts of cozy.
Peaches to Apples 