Cottage stew

serves me three times, and Whitney once;

-half pound ground beef or steak cubes
-four whole potatoes (red if you so choose)
-1/2 squash
-1/4 onion (walla walla or vidalia for sweetness)
-1/2 wheel of colby jack cheese
-four parsnips or carrots
-four large tomatoes (I pre-stew mine)
-cabbage (two "sheets")
-1/3 cup corn niblets (I cut them off a fresh ear myself)
-handful of wallnuts (Warning, make sure you don't have an allergy man!)
-whole balck pepper corns (I used a palm full)


Dice the potatoes, onions, carrots or parsnips, squash to liking and plop in the crock pot. Cut the sheets of cabbage to liking and plop in the pot. Drop the corn, walnuts, and cheese in too. I chose to use pre-stewed diced peeled tomatoes (no salt kind) from the can for ease...go ahead plop them in. Don't forget about the seasoning too man!

I threw in a pinch of cumin, chili powder, and handful of tarragon leaves.

Let them bubble all day in the crock pot.

I like to grill my meat shortly before dinner, so its nice and juicy. I sometimes dip the meat in Worchestshire sauce.

Plop the cooked meat into the pot for a bit and enjoy.

 

Looks good man and easy to make. Gotta try it sometime