OK, here it is... hope y'all like it.
Stevie's Cola Pot Roast Stew
Version 2.1
Using a 5 or 6-qt. crock pot—8 hour preparation (7 hrs. for cooking)—Serves 6 to 8
If you like a pot roast with lots of veggies and a sumptuous, rich gravy, then this recipe is for you. The beef stew recipe of Stevie's grandmother as well as many other recipes he has tasted and read about throughout his life inspire this recipe.
Note: For a 5-qt. pot, use the lowest amounts listed in the ingredients.
- Code: Select all
2 1/2 to 3 1/2 lb. fresh sirloin tip or rump roast(s) (budget substitute: chuck roast)
— all-purpose flour
— red cooking wine
— olive oil
1 1/2 bay leaves
2 medium yellow onions
2 cloves garlic (budget substitute: dehyrdated chopped garlic)
1 cup celery, finely sliced
7 to 8 medium carrots
6 (or more) medium yellow flesh potatoes (one common name is "Yukon Gold")
1/2 tsp. thyme
1/2 tsp. rosemary
1 tbsp. salt
2 tsp. black pepper (fresh ground is optimal)
2 10 3/4 oz. cans of Campbell's Cream of Broccoli soup
1 cup Coca-Cola (or equivalent fully sweetened cola—don't use "Diet")
2 beef bouillion cubes
2 tbsp. corn starch
Directions:
1. After thoroughly rinsing the roast, thoroughly coat it with flour. In a Dutch oven or skillet, coated liberally (1/4 inch deep or more) with olive oil and red cooking wine, pre-heat with medium heat. Be sure not to fully cook the meat. Add extra oil and wine as needed, esp. if you're preparing more than one roast.
2. Place the browned roast in the bottom of the crock pot, and pour in the browning remains and juices. Tear two bay leaves into halves, and lay three halves on top of the meat.
3. Quarter the onions and chop the garlic. Place the onion quarters and chopped garlic into any crevices you can find in the bottom of the crock pot. Toss the celery slices in evenly over the meat and onions/garlic.
4. Slice the carrots into chunky pieces roughly 1 to 1 1/2 inches in length. Toss the carrot chunks into the pot evenly over the stew contents.
5. Add the thyme, rosemary, salt, black pepper and bouillon cubes. Then, add both cans of Cream of Broccoli soup, the Coca-Cola and one (1) cup of water.
6. Leaving the skins on*, slice the potatoes width-wise into pieces no more than 1 inch in width and cut those pieces in half. Toss the potato pieces into the pot. Add potato pieces in until the pot is literally full to the brim, or even higher if the lid accommodates extra space. Add another 1/4 cup of water.
7. Place the cover on the pot and turn the crock pot setting to Low (yes, Low!!). Leave alone to cook for 6 1/2 hours. Note: During the cooking process, it's possible that some liquid may seep out, so it's a good idea to place the pot on top of a towel or pizza pan before you turn on the heat.
8. In a small bowl, mix the corn starch with enough water to turn it into a paste or liquid. Add the starch to the stew gravy and stir it in. Cook for one final 1/2 hour (or up to one full hour if you desire), then serve. Note: If you can, try to remove the bay leaves that end up in any servings—they are for flavoring only and not considered part of the end result.
Serving suggestion: Serve with steamed or sautéed fresh green beans and fresh-baked croissants or dinner biscuits.
*Why leave the skins on? To keep the potatoes from falling apart during the long stewing process, and also to keep the highly nutritive values of the skins. They taste good too.