Autumn Stew

Autumn Stew

Autumn Stew

  • 3 pounds red potatoes, cut in 1 inch cubes
  • 1 medium onion, rough chop
  • 4-6 large carrots, cut in 1/2 inch slices
  • 2 cups frozen corn (if fresh corn available, cut corn from 3-4 ears)
  • 2 bay leaves
  • 4 cups chicken stock, divided
  • Bacon grease (substitute butter or Crisco if you like)
  • 1/2 pound each chicken, beef, pork, all cut in one inch cubes
  • salt and pepper to taste
  • flour for dusting meat
  • 2 cloves of garlic, minced

Prepare vegetables and place in crock pot with 2 cups chicken broth. (If you are using frozen corn, do not add this yet. Add it halfway through cooking.) Add bay leaves.

Season cubed meats with a little salt and pepper, dust with flower and brown in grease in a skillet. Just before meat is done stir in garlic. Add meat to crock pot and stir gently to mix. Make a roux by adding 3TBS butter or grease of your liking to the pan you browned your meat in along with 3 TBS flour. Cook until the mixture is bubbling. Slowly add one cup of stock making sure the roux does not get too thick. Slowly pour in another cup of broth and stir until smooth. Remove from heat and pour on top of ingredients in crock pot. Stir gently. If needed, add more broth, just enough to cover all ingredients. Cook on medium heat in crock for 8-10 hours. Serve with a hearty bread. (Apple Bread is pictured)

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