Stew Spud
A cozy option for the colder weather, this stew spud is an "all in one" crowd pleaser.
Cook Time
Prep Time:
10 minutes
Cook Time:
8 hours (crockpot time)
Total Time:
8 1/2 hours
Ingredients
6-8 russet potatoes
2 tbsp olive oil
salt and pepper
2 lb stew meat (or chuck roast cut into chunks)
one packet of brown gravy mix (and water)
2 cups bone broth
3-4 tbsp butter
shredded gouda or cheddar cheese
Optional: sour cream
Recipe
- In a crockpot, add your stew meat and season it with salt and pepper to taste.
- Take your packet of brown gravy and mix it with water in a mixing cup based on the packet instructions.
- Pour the gravy mixture over the stew meat.
- Pour 2 cups bone broth over the meat.
- Cook on low for 6-8 hours.
- About an hour before the stew is going to be served, preheat your oven to 450.
- Rub your potatoes with olive oil and sprinkle with salt.
- Arrange them on a baking sheet and bake for 1 hour or until tender when poked with a fork.
- To assemble, the stew spuds: slice the potatoes longways in half. Squeeze the ends a little bit to open it up. Spread butter inside the potato and spoon the stew meat and gravy on top of the potato.
- Sprinkle with shredded gouda or cheddar cheese and sour cream.
