I spent 30 years on the Fire Dept. in Ft. Worth and most of that time I was the designated cook. Most stations, the guys or gals, took turns with the cooking and who ever didn’t cook, had to do the dishes. Most of the stations I was at, they just rather me cook, so I did. I enjoy cooking, it’s the deciding “what” to cook that I don’t like.
Yesterday I got started on the Stew early. I had bought a boneless chuck roast and cut it into small chunks for the stew. I prefer to do this instead of paying an extra dollar per pound for the butcher to cut it up and sell it as “stew meat”. I like to get all my ingredients out on the counter so I don’t forget anything. As you can see, I just about throw everything except the sink into it.
For a complete list of ingredients and recipe, you can click on our “RVing Recipes” tab (top of page) and download it.
I usually put about a cup of flour in a paper bag, add salt, pepper, and garlic powder in with it. I then put the chunks of meat into the bag and shake it to coat the meat. I then place the meat into a cast iron skillet with a little oil.
I like to sear the meat to hold the flavor and juices inside.
Once all the meat has been browned, I place it into a stew pot or slow cooker. Since we’ve been full-time rving, I usually always use the slow cooker (free elec.). I add water, not quite covering the meat. After I’ve finished browning all the meat, I take what’s left of the oil and the drippings and add what is left of the flour that was in the bag, and make a roux and mix that into the slow cooker with the meat and water and stir it thoroughly.
I turn the cooker to High and add the carrots and celery since they take the longest to get done. I then add the other ingredients accordingly as to the time it takes them to get done. Usually 2 hour on High and 8 hours on Low.
Now, for only two people, this makes a lot of Stew. What we like to do is split it up into meal size amounts and freeze it for easy meals at a later time. When it’s all done, it looks something like this. Whip up a cast iron skillet of Cornbread and it sure tastes good on a cold night like we had last night (44*). Anybody that doesn’t like this, bears watching!!!