Kitchen Meets Culinary Clutz

It's not quite autumn yet but when the rain finally came to Oklahoma, the triple digit temperatures disappeared, blessing us with a brief spell of cooler weather, and with it came a hankering for some good 'ol comfort food.

If you're in a bind, and forgot to thaw out stewing beef the night before, don't worry. Run to the freezer and grab yourself a pound of cubed stewing beef and lets get this classic stew recipe thrown together and brewing before y'all have to hustle out to work for the day.

Here's what you'll need:

1. Spray the sides and bottom of the slow cooker bowl.
2. Set your meat inside the slow cooker.
3. Mix together the flour salt and pepper, and pour evenly over meat. (If using thawed meat, stir to coat each piece.)
4. Add remaining ingredients. (This is where you can omit any veggies, or onions that don’t agree with your taste buds, or add extra veggies to your heart’s content, and rest assure that your stew will still taste just as hearty!)
5. Stir to mix well.
6. Cover and cook on LOW setting for 10 to 12 hours (For thawed meat only, stew can be cooked on HIGH for 4-6 hrs.).

·       1 Corned beef brisket (2.5 – 3 lb)
·       1 medium Yellow onion, cut into 6 wedges
·       1 clove Garlic, finely chopped
·       1 small head Green Cabbage, cut into 6 wedges
·       6 sm/med Red Potatoes cut into 4 wedges each 1.   Spray a 3 ½ to 6-qt slow cooker with cooking spray.  In slow cooker, place trimmed beef with juices and spices from package. 
2.   Add enough water just to cover the beef.
3.   Add onion and garlic; top with cabbage and potatoes.
4.   Cover with lid and cook on Low heat setting for 7 to 8 hours or until beef and cabbage and potatoes are tender.