You basically want to adjust your raw ingredients to mirror how many meals you want. Rule of thumb is that a serving of beef is 4oz uncooked, one medium potato is one serving, and a serving of veggies is one cup raw. The potato won't change much while cooking, but the meat and veggies will reduce to about half their original size by the time you're done cooking.
My veggie mix for stew is carrots, parsnips (when they're in season), regular ol' yellow onion, mushrooms (fresh shiitake, cremimi (baby portabella), or dehydrated porcini or morels), and sometimes turnips. I have family members that like to add sauteed/roasted red/yellow/orange bell peppers, and/or cabbage. So there's a lot of options depending on tastes. Also, things like peas, summer squash, zuchini, and leafy stuff is best added in towards the end of cooking.
Any sort of "white/yellow" potato will work. I personally like the little baby potatoes with the skins on, since they just need to be quartered and tossed in at the start. If you like sweet potato or yam, I suggest roasting those in the oven first and add them closer to the end so they don't dissolve (though they'd do well to thicken the broth that way).
Cut up the meat and brown the outsides in a pan with a bit of oil, salt, and pepper. Remove and put in crockpot. Deglaze pan with a bit of liquid (broth/stock, beer, or wine) if you want and add that to the crockpot.
I caramelize half my onions prior to adding them to the crockpot. I'll also broil/roast, or saute if I'm running short on time or the oven is otherwise occupied, half my root veggies (carrots, parsnips, turnips) and mushrooms before adding them.Â
Once you get all that put in the crockpot (plus an optional one small can petite diced tomatoes), add enough liquid (broth/stock, beer, wine, re-hydration liquid from mushrooms) to almost cover. Seasonings tend to be personal taste, but I like:
-- Garlic (most people would probably be good with one clove a serving, I love garlic so I do two to three depending on my mood)
-- Salt and pepper (adjust accordingly throughout cooking process)
-- Bay leaves (probably just need one for a small batch)
-- Sweet Hungarian paprika (I use a LOT of this. Like, a larger batch of stew, I need measuring cups. For small batch, start with a full teaspoon and adjust upwards)
-- Worcestershire sauce (just a sprinkle per serving)
-- Fish sauce (just a few drops total.. it sounds weird, but it works)
-- Sprig of rosemary
Set the pot for whatever time you want. Typically by the time the potatoes are nice and tender, everything else is done as well. Veggies like peas and thick leafy greens (kale, chard) should be added in the last twenty minutes of active cooking time so they don't get too mushy/turn into pond scum. Chopped spinach should be added just before serving, so keep that separate.Â
If you use raw flour or cornstarch to thicken the stew, you want to add that about halfway through cooking so that you cook out the raw flavor. I like to use cooked roux (equal parts flour and butter cooked on medium heat and continuously stirred until it's the colour of peanut butter), and that can go in even as late as the last five/ten minutes of active cooking.
Once everything is reasonably cooled, you can pour the stew into freezer-grade ziploc-style bags and either toss in the fridge or freeze. If you freeze it, make sure the bags lay as flat as possible while it's freezing, you press out as much air as possible, and be aware that after you thaw and reheat the potatoes may take on a slightly odd texture.
My veggie mix for stew is carrots, parsnips (when they're in season), regular ol' yellow onion, mushrooms (fresh shiitake, cremimi (baby portabella), or dehydrated porcini or morels), and sometimes turnips. I have family members that like to add sauteed/roasted red/yellow/orange bell peppers, and/or cabbage. So there's a lot of options depending on tastes. Also, things like peas, summer squash, zuchini, and leafy stuff is best added in towards the end of cooking.
Any sort of "white/yellow" potato will work. I personally like the little baby potatoes with the skins on, since they just need to be quartered and tossed in at the start. If you like sweet potato or yam, I suggest roasting those in the oven first and add them closer to the end so they don't dissolve (though they'd do well to thicken the broth that way).
Cut up the meat and brown the outsides in a pan with a bit of oil, salt, and pepper. Remove and put in crockpot. Deglaze pan with a bit of liquid (broth/stock, beer, or wine) if you want and add that to the crockpot.
I caramelize half my onions prior to adding them to the crockpot. I'll also broil/roast, or saute if I'm running short on time or the oven is otherwise occupied, half my root veggies (carrots, parsnips, turnips) and mushrooms before adding them.Â
Once you get all that put in the crockpot (plus an optional one small can petite diced tomatoes), add enough liquid (broth/stock, beer, wine, re-hydration liquid from mushrooms) to almost cover. Seasonings tend to be personal taste, but I like:
-- Garlic (most people would probably be good with one clove a serving, I love garlic so I do two to three depending on my mood)
-- Salt and pepper (adjust accordingly throughout cooking process)
-- Bay leaves (probably just need one for a small batch)
-- Sweet Hungarian paprika (I use a LOT of this. Like, a larger batch of stew, I need measuring cups. For small batch, start with a full teaspoon and adjust upwards)
-- Worcestershire sauce (just a sprinkle per serving)
-- Fish sauce (just a few drops total.. it sounds weird, but it works)
-- Sprig of rosemary
Set the pot for whatever time you want. Typically by the time the potatoes are nice and tender, everything else is done as well. Veggies like peas and thick leafy greens (kale, chard) should be added in the last twenty minutes of active cooking time so they don't get too mushy/turn into pond scum. Chopped spinach should be added just before serving, so keep that separate.Â
If you use raw flour or cornstarch to thicken the stew, you want to add that about halfway through cooking so that you cook out the raw flavor. I like to use cooked roux (equal parts flour and butter cooked on medium heat and continuously stirred until it's the colour of peanut butter), and that can go in even as late as the last five/ten minutes of active cooking.
Once everything is reasonably cooled, you can pour the stew into freezer-grade ziploc-style bags and either toss in the fridge or freeze. If you freeze it, make sure the bags lay as flat as possible while it's freezing, you press out as much air as possible, and be aware that after you thaw and reheat the potatoes may take on a slightly odd texture.
