This week I have a new impromptu recipe! This one will also be using the crockpot. It sounds redundant, but it’s really the fastest way to put together a meal that can last for days. What’s better than that?
This recipe is inspired by the weekly meat sales. Whenever I’m at the store I keep an eye out for meat on sale. Most of my meals were meatless before learning to buy things when I didn’t need them and freeze them for later. A few weeks ago I happened upon some veal stew meal that had been reduced. I snatched it up and off to the freezer it went.
When my husband suggested that we use freezer finds for meals this week, the veal was the first to make it out. After going to the store for a few necessary veggies, we had the recipe ready to go.
You will need:
2 pounds of veal cut into 2-inch pieces
1 large onion, diced
3 medium carrots, chopped
3 cloves of garlic, diced
1 cup of barley
3 dried ancho chilis, cut length wise and left in large pieces for later removal
8 cups of water
1 tub Knorr Homestyle Beef Stock
1) Brown all sides the veal in greased pan. About 3 minutes each side. Season as desired. When brown set aside.
2) Add Knorr Homestyle Beef Stock and about 2 cups of the water. Mix up the stock mixture until it is distributed in the water.
3) Add all the ingredients to the crockpot. Cover and cook on low for 8-12 hours.
Remember to chop everything before you start actually cooking! It will save you time!
Here is how I cup the dried ancho chilis. We had them in the pantry already so don’t fret if you don’t have these. Great substitutes would be chipotle peppers or even just hot sauce to your liking. Get creative!
The veal was browned over medium heat with just some salt and pepper. Again, get creative. You can use any spices you like here.
Contrary to my directions I put the Knorr tub in first and mashed it with a fork. Then I let the heat from the lamb melt the gelatinous stock blob. You can also heat up some of your water to help dissolve the stock. If you don’t do any of these things, make sure to keep coming back to your stew to stir once and awhile. You really want to make sure the stock is distributed.
And that’s it! We have been eating ours with various grains and vegetables. It’s a very hearty dish without being super caloric either. I recommend you give it a go when you’re not sure what to eat during the week ahead. Or add it to your recipe log for when the temperatures drop.
EDIT: I really should give credit where credit is due. This recipe was concocted from instructions from my husband. I merely prepared it. He’s a terrific on the fly cook. <3