Here we are, smack dab in the depth of autumn. Warm breezes have switched gears and cool winds are picking up. The sun hides behind clouds more often and the leaves have all fallen from the trees. The farmer’s markets and pumpkin patches have closed yet again and Thanksgiving is right around the corner. This is the time of year that we begin to think about stews, soups and lots of warm, fresh bread. Comfort food at its finest!
Recently I was visiting my friend HoneyB’s blog, The Life and Loves of Grumpy’s Honeybunch, and found a recipe for Crockpot Venison Stew. While we do live in the heart of hunting country (which was very apparent this weekend as men stood in line at WalMart to get their hunting licenses), we are not hunters. In fact, I’ve never had venison before. However, we do buy our beef by the side and that means plenty of beef stew meat in the freezer.
I’m always on the lookout for a different way to make beef stew, I’ve posted a few different ones already:
So I decided to try HoneyB’s recipe, following it pretty closely. I of course changed out the venison for beef and substituted the beer with port wine. I did change the method a little, just combining and tossing things instead of just layering. The results were delicious! There was a bit of a kick to it, though I wasn’t able to put my finger on what it was.
Everyone enjoyed it, a definitely winner in this house. :) I also made some buttermilk rolls, which you’ll see below the stew recipe.
Crockpot Beef Stew
adapted from Grumpy’s Honeybunch
These buttermilk rolls were easy and tasty. What’s beef stew with some sort of fresh bread? :)
from Alicia’s Recipes