Hunter's stewSubmitted by: SISBECKI
IntroductionScrumptious slow cooker meal! Also entered as "Cock 'N Bull Stew" on the Crock Pot Spark Team. This is my lower-fat, somewhat healthier version. Scrumptious slow cooker meal! Also entered as "Cock 'N Bull Stew" on the Crock Pot Spark Team. This is my lower-fat, somewhat healthier version.
1/4 C. steak sauce
1 Tbsp. powdered chicken bouillon
1 tsp. Atlantic Sea Salt (optional) (sea salt has a bit less sodium than regular table salt)
1/2 tsp. black pepper
1/2 C. hot water
(5) chicken thighs, skinned and defatted
(keep bones intact for best flavor in stew)
1 lb. beef chuck for stew, cut into 1 1/2 inch cubes
2 medium onions, cut into large dice
1 C. frozen cut green beans
2 med. russet potatoes, peeled and cubed
8 oz. fresh baby carrots
14.5 oz. can stewed tomatoes, no salt added
1/8 C. (2 Tbsp.) cornstarch
1/2 C. cold water
Combine steak sauce, bouillon, salt, pepper and hot water in Crock-Pot. Stir together well. Add all remaining ingredients except chicken, cornstarch and 1/2 C. cold water. Mix ingredients well. Place thighs on top of stewing ingredients. Carefully press thighs down into stewing ingredients until submerged. If you can't submerge them, lift the lid briefly about halfway through the cooking time and turn them over. Cover with lid and cook on low 7-10 hours or high 4-5 hours.
Before serving, remove the thighs. Allow chicken to cool briefly. Meanwhile, dissolve cornstarch in 1/2 C. cold water. Pour cornstarch mixture into stew and gently mix through. Remove bones and cartilege from thighs. Add the chicken meat in chunks or strips back into the Crock-Pot and stir in gently. Cover again and cook on high briefly (about 15 min.) until thickened. Delicious as is, with sald or buttered whole grain bread or rolls.
Number of Servings: 6
Recipe submitted by SparkPeople user SISBECKI.