Double Wide Hunters Stew

Name: How to cook Double Wide Hunters Stew - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Us

Introduce

Chef :

Whitetrash Gastronome

Double Wide Hunters Stew

This is man food! Meat and potatoes, can't beat that. This is a recipe I'd like to say I invented, haven't actually researched it but I created this one. I don't call it "beef stew" because the way I cook this and eat it is a bit different from a traditional beef stew. This is definitely a big, filling, prehistoric cave man type meal, I'll tell you that!

Ingredient

Food ration :

6 servings

beef chuck roast

petite red potatoes

large yellow onion

small bag baby carrots

2 lb

carton beef stock

2 packets

beef stew gravy (storebought)

1 packet

beef soup seasoning powder

1 can

beer

Cooking instructions

* Step 1

As always, prep all your ingredients. Always wash the vegetables!! My veggies came out of prepackaged bags and I still washed them! Remove 'eyes' from potatoes (The little wart looking bumps) with peeler but DO NOT peel potatoes. We're leaving them skin on for this dish. I cut the petite potatoes into 1/4's but you can do 1/8's if you want them smaller. Leave baby carrots as is. Chop onion into large pieces. I cut about 1 inch discs and then cut the discs in half. The idea is for all the veggies to be left in large chunks.

* Step 2

I used my 6 qt. crockpot for this. The crockpot is important for this dish, I don't know how well it would turn out on the stovetop.

* Step 3

Add the can of beer to the stock in the crockpot. Now add the potatoes, carrots and onions. Now the rest of the beef soup seasoning. Let all that mingle in the crock for about ten minutes, still on high.

* Step 4

Go back to your beautiful beef roast full of balsamic and spice that's been sitting, pick it up, and drop the whole thing right into the middle of the crockpot. Do not cut it, do not do anything but the balsamic and spice massage, and drop it whole into the liquid in the crock.

* Step 5

Now cover for about 5-6 hours on high. Stirring and flipping the roast once an hour.

* Step 6

When it's done, the way to serve is another difference from beef stew. Just pull large chunks off the roast with your spoon (don't worry, it's tender enough to not need a knife) and serve in the middle of a bowlful of the juice and veggies like the picture above. The flavor really opens up if you break up the meat a little and stir it in before eating. It's delicious! I'm going to eat some for dinner tonight! I can't wait!!

Note: if there is a photo you can click to enlarge it