Thieves Stew for Crocktoberfest! This is a recipe my son told me about. He saw it on Tic Tok by a fellow called Quincy. I am not on TicToc but the link he sent worked and I could watch the video.
If you look for it there the video shows you the step-by-step but there is an error in the cooking time. It states cook on high for 8 hours. No!
I told my son and his brain had corrected it to LOW because c'mon....high heat for that long would result in shoe leather. But I did try it and I cooked on low for about 6 to 7 hours. It was delicous!
This uses some convenience items but it was great and we are making it again this week.
Thieves Stew
1 chopped onion
8 ounces of chopped mushrooms (I used way more)
8 ounces of chopped mushrooms (I used way more)
salt and pepper
2 cans of cream of mushroom soup
3 and bit more cups of beef broth
2 -3 pound beef roast
Egg noodles - uncooked
Add all ingredients EXCEPT the egg noodles. Cook on low approximately 7 hours then stir in about 10 ounces of uncooked egg noodles. Put the lid on and when the noodles are cooked in 30 minutes you can eat.
This is my last post for Crocktoberfest. This one is hearty and good for fall or winter weather, in my opinion.
I love my crockpots. I bet my son would like this recipe.
ReplyDeleteVicki, it's super easy and tasty too.
DeleteLooks good. So you put in the noodles uncooked? I just want to make sure of that. We planned to do a beef stew in the crockpot for tomorrow. I snagged the particulars from allrecipes.com ... but I will try Thieves Stew another time. It looks a bit like beef stroganoff. I like using the crockpot each week in the winter!
ReplyDeleteSusan, yes the noodles are uncooked when you add them. I think I will edit the post and say that. It's very like beef stronganoff!
DeleteI wonder why they call it "thieves" stew? Bet it's delicious... and I'd add at least double the amount of mushrooms, too. I does look more like a stroganoff than a stew.
ReplyDeleteJoAnn, I did the same with the mushrooms. We love them. Not sure about the bname but it's more like a stroganoff for sure. That reminds me, I will put sour cream on the table tonight when serving a bowl.
DeleteMmmm sounds like a stroganoffy kind of stew! Can't go wrong with beef & mushrooms, can ya?
ReplyDeleteJinjer, I agree completely! And I love mushrooms so any recipe calling for them I almost always double.
DeleteThis sounds delicious! I love stroganoff. Did you use a chuck roast? Trimmed of all fat? I may make this next week. Thanks, Tina!
ReplyDeleteLes, we did use a chuck roast and it was difficult to trim fat so it cooked in. After it was cold from the fridge I was able to scoop out lots of fat. It's easy and tasty.
Delete8 hours on high heat would make quite the brick! This sounds good though a bit heavy on the mushrooms for us.
ReplyDeleteSooo glad you weren't thinking of moving to Memphis! It was the most difficult city to live in that we've ever lived in and definitely the least safe.
Katherine, it's good if you cook it about 7 hours. My daughter-in-law hates mushrooms so my son is going to adpart it using Yukon potatoes and cream of potato soup.
DeleteNo to Memphis! For sure we like smaller towns.