It’s like normal stew, but you start it before bed and let it slow simmer alllll night so you get delicious stew in the morning. But, do not forget the egg for 15 minutes at the end. It’s vital. It’ll poach in the broth, just keep the slow cooker lid on so the top whites cook up nicely as well. 15 minutes, gets it to a perfect soft boil if your crock pot is on low, I assume the same for a low stove simmer. And viola, delicious breakfast stew to bring in fall and warm your heart and guts, the egg blends slowly with the broth creating an even heartier stew.

• Chuck Roast, cut up however you please (it’s all gonna fall apart anyway)
• 1qt Beef Stock,
• ¾ can of tomato paste
• 1-2 Bay leaf
• Smack it with garlic like it owes you money
• Onion (I personally just use onion powder, since I’m a texture bitch)
• Pepper
• Worcestershire to taste, I’m a Perkins guy
• Salt (I’m using Celtic because that’s all I have at the moment)
• Baby Yukon golds, halved
• Carrots, cut into pieces
• Whole baby bella mushrooms
• 1 can Lima Beans, save a lil of the juice, adds some yum to the broth.
• ¼ tsp Fish Sauce if ya want a lil extra flavor. Don’t need much.

After cutting your Chuck, you can dust with flower then sear, or sear and dredge in flower, either way will help thicken the stew at the end, along with searing to lock in the flavor. After searing, add beef to slow cooker or pot, turn it on low, and start adding it all together, ensure your dries get wet and your wets soak the dries and let it cook. This one got a full 8 hours overnight on low, 15 extra minutes for the egg at the end. Enjoy!