Hot off the Skillet

Well, crock-pot really but who's counting? 

The other day I was craving soup. It probably had a lot to do with the chilly weather we've been having lately here in Texas, either way soup I was craving and soup I made. OK technically it was a stew. Is there really a difference between the two?? 

Give me a minute while I google those two….

(OK I'm back. So here's what I found out, stews are thicker in consistency and have less veggies compared to soups. Soups are cooked with water-based broths, while stews are more on the verge of being gravy-like. So in the end a stew is like a really thick soup. You're welcome for the fun lesson today.) ;)

Now, on to this beast of a recipe.

1 lb beef chuck roast, cut into 2 inch pieces
Drizzle of Olive oil
6 c water
1 c baby carrots chopped
3 stalks celery, cut into 1 inch pieces
3 medium size red potatoes
1 medium yellow onion
3 cabbage
1/4 c cornstarch
1/4 c water
Salt & Pepper
Your favorite seasoning

Drizzle your olive oil in the bottom of your crock-pot. Place beef down first, then layer on vegetables and fill your crock-pot with 6 cups of water. Add your favorite seasoning, salt and pepper then put your lid on. Cook on low for 5-6 hours.

In the last hour of cook time combine 1/4 cup water and 1/4 cup cornstarch to smooth consistency then add to crock-pot. Let cook one more hour then turn to warm setting and serve.

You'll be thinking you're back at grandma's house soon as you take that first bite.

Enjoy!