So the other night I was watching Cutthroat Kitchen from Food Network (yes, I love all things Alton Brown and his ever-present sassiness). This episode was halloween themed. One of the things they had to make was a “Witch’s Stew.” Meaning, a big pot of something stew-like. I watched as the chefs sabotaged each other gleefully and then sat back and said to myself, “It is time to make a stew.”
Now, I had no sabotages or time constraints. Just about 10 minutes of prep, 6 hours in a crockpot, and a bowl full of warm goodness to enjoy on a nice, crisp fall evening.
Here’s hoping you get a chance to enjoy!
Witch’s Stew aka Steph’s Beef Stew
- 1 lb stew beef (meaning cubed beef)
- I get a package of cut-up roasting vegetables at the store – this is a variety of sweet potatoes, butternut squash and parsnips. It is all cut up and the perfect amount (yes, I know, I am lazy, but a girl has to work!)
- 1 onion, cut to same size as vegetables
- 1 15-oz can of diced roasted tomatoes
- 1 cup of coffee
- 2 cups beef broth
- Salt & Pepper
- A smorgasbord of spices – I used the following:
- 1 T cinnamon
- 2 T chile powder
- 1 tsp chipotle chile flakes
- 1 T cumin
- 1 tsp nutmeg
- 1 tsp All Spice
- 1 T paprika
You put all of that together in a crockpot and stir it up.
Then you put the crockpot on low, come back 6 hours later and scoop yourself a bowl of something awesome! This will feed you for a week, I promise!