While cooking supper tonight, I started getting TOMORROW's supper ready, as I have a meeting after work, and I know that I will arrive home late, but I still need supper prepared. My menu plan is a planned over using the rest of an herb glazed eye of the round roast that I froze along with a quart of homemade beef broth.
I pulled a baggie of organic CSA turnips, a large onion, 4 carrots, 5 marked down Yukon golds, 2 sprigs celery.
I filled the large, oval CP with the prepared vegetables and the now cubed meat.
My fajita supper was ready but I knew that I had to first transfer the cooked fajita filling to a container, so that I could get at the crust covered, cast iron skillet. THAT is one of my cooking secrets. I deglaze every pan I can get my hands on. This one held carmelized beef, onions, peppers, seasoned with Worcestershire. This is gonna be good! I added a bit of water, and brought it to a boil, using a wire whisk to get all the bits off of the pan. (sure makes cleanup a breeze later!)
Here's the rich broth I created.
Here's a close up of the deglazed pan liquids, now in the crockpot with the stew ingredients.
I seasoned the stew with black pepper, a large Bay leaf, and a pouch of Lipton onion soup mix (gifted to me), before adding the quart of beef broth. The CP is now covered and awaits me until the morning, when I will plug in the CP base and turn it on low, to cook all day. Once home, I'll strain the stew and thicken the sauce to make more of a gravy, which I will fold over the stew, gently coating the meat and vegetables.
The cooked stew:
This is what I came home to this afternoon (house smelled wonderful!)
Stew transferred to another dish, with thickened gravy poured over and folded in. College boy sopped in just before dinner, immediately accepted a dinner invite. : )