Please ignore the fact that there’s black olives in this. There wasn’t supposed to be. I apparently had selective reading and didn’t see the “black olives” listed on the bag of peppers and onions I picked up out of the freezer. *sigh* And here I thought I was saving time. Which I did, but had to eat black olives in this delicious stew.
Okay. This seriously, to me, tasted EXACTLY like a cheese steak. I kid you not. The creamy cheesiness of the stew, the herbs and spices, the tasty beef. It all came together just the way I wanted it to, flavor wise at least. You remember where I told ya I was having slow cooker issues? Yup. Reared it’s ugly head again. I think I was just too impatient and wanted it to come to a boil faster than it actually was. So, I put it in a large pot and brought it to a boil that way. Either way will work fine. Just saying…
*insert annoying rant x 2*
Okay. I love love LOVE free printables. Don’t get me wrong. I appreciate all the work that goes into making them and posting them on the internet for “free.” What I don’t like? All these massive lists of “free” printables that lead you to an online storage site that you have to pay to use. To me, that’s not free. Just because you subscribe to their services and it’s “free” for you doesn’t mean your readers subscribe and it’s free for them. Well, technically, it’s not free for you either. You have to pay as a subscriber.
So, please…PLEASE, when you’re making a list of “free” printables make sure they truly are FREE and you don’t have to be a subscriber to download the file. Unless there’s a trick to downloading from those sites for free that I don’t know about, which I would welcome guidance on that… seriously.
And #2? Jerk. No, I’m not calling you a jerk. Caribbean Jerk. If I see a recipe for Caribbean Jerk anything that starts with a bottle of jerk marinade or jerk sauce, I will go batshitcrazy. Seriously. I try not to use bottled sauces and marinades like that. I’m trying to make my own. So, if I post a recipe for barbecue something, more than like you’ll find a recipe for making barbecue sauce. It may have a little bit in there, but more likely thank not, I’m making sauce. When I get a minute, I’m going to learn how to make wing sauce or hot sauce so I don’t have to buy that either. BUT I’m not just throwing wing sauce on something. I’m incorporating that wing sauce into something tastier…like my shrimp recipe.
Now, I know someone’s just going to go through my archives and probably call me out as the biggest hypocrite ever, but maybe in my early blogging days when I was reviewing recipes or learning how to write recipes. But I’d say for at least the last good year when I’ve been more active, I have tried desperately to NOT use bottled sauces.
Okay. Not back to this delicious goodness.
I ate it all and wanted to lick to bowl. I couldn’t wait for lunch the next day, either. I wanted to each that all up and lick the bowl. Seriously. This was fabulous. I loved it and S had a helping and a half. I did little crostinis to dip in the soup, but you could go for something a softer so you can wipe the bowl clean with your bread. You’re gonna want to do that. I kid you not…
- 1 pound stew meat, trimmed
- 3 cups beef broth, low sodium
- 12 ounces frozen peppers and onions mix
- 1 tablespoon Worcestershire sauce
- 1 teaspoon granulated garlic
- 1 teaspoon dried thyme
- pinch cayenne pepper
- 2 ounces cream cheese
- 4 ounces Velveeta
- 1/2 cup sharp cheddar
- 1/2 cup water
- 3 tablespoons cornstarch
- Combine first 7 ingredients in the liner of a slow cooker coated with cooking spray. Cook on lo 8 to 10 hours.
- Turn to high for 30 minutes. Add cream cheese, Velveeta, and cheddar and stir until melted. Combine water and cornstarch. Add to stew and simmer until thickened.
- Serve with hoagie rolls or crusty bread.