It’s still cold outside here in the high desert, so crock pottery is still my go-to dinner method. A real man has a good crock pottery book on hand so he can throw a bunch of random looking stuff together and have it turn into a hot meal that makes everyone glad to come home.
I have this book:
It’s a good basic to getting started with crock pottery. There’s a wide range of different types of dishes and will help you get good at fine-tuning your own recipes.
So the one I took the lead from in this book is the Greek beef stew recipe. After a few batches of it this winter, settled on this slightly modified version:
- 2.5 lbs stew meat. That’s about a walmart large pack.
- 3 onions, fine chopped
- 2 rounded tablespoons minced garlic
- 1 teaspoon each of cinnamon, allspice, granulated sugar and smoked paprika
- 1 can tomato sauce. (12-16 ounces, get the good stuff, not cheap ass watery stuff).
- 1 bay leaf
- 5 -6 tsp red wine vinegar
- 1 tablespoon salt
- 1 cup Feta cheese. (add at the end)
Start the onions and meat browning in skillets. Use a little oil and get the onions soft and just starting to turn brown and the meat starting to brown.
Once they are all hot and just turning brown, toss them and everything else on the recipe list except for the cheese, right in the crock pot. Mix it all up. 4 hours high or 8 hours low.
About ten minute before serving, sprinkle that Feta cheese on there then serve it up!
You can serve this right over some hot buttered macaroni or if you a are lazy American, just ladle it right over some mashed potatoes.
