Seriously though, today was one of those days. We were supposed to have Roto Rooter come today, but alas, the awful deep snow left The Roto Rooters stuck and the City had to drag them out. Why were they stuck? Well... we didn't get to dig out because someone stole BOTH of our snow shovels! Jerks.
As the shovel thief was in action, I was attempting to start my version of Crock pot Chop Suey. In my haste to stop the thief, I accidentally plugged in the toaster, instead of the crock pot. Two hours later, I went to stir the meat and found a semi frozen block of stew pieces.
I eventually found the right cord to plug in and this deliciousness ensued.
2lbs Beef Stew Meat, pieces cut small
1/2 large Onion, sliced long-ways
2 T Bead Molasses
2 T Brown Bravy Sauce
1 Can La Choy Chop Suey Veggies - The Monster sized can 28oz (Drained)
1 can La Choy Bean Sprouts - about 15 oz (Drained)
4 oz Can Mushrooms (Optional, Drained)
8 oz Can Sliced Water Chestnuts (Optional, Drained)
1 C. Beef Stock, Hot
2 T Corn Starch
First... if you're going to crock pot, invest in crock pot liners:
They will save you TONS OF TIME trying to wash your crock pot.
I use frozen stew meat thawed out enough that I can get it out of the packaging.
- On top of the ice meat, drizzle 2 T bead molasses and 2 T brown gravy sauce.
- Set crock pot on high for 2 hours.
- Stir the meat and change the "high" setting to "low."
- Add in onion and optional mushrooms (Ew)- Let the meat/ onions go for another 3 hours.
- Take the hot 1 C. Beef Stock and Sprinkle/ Stir in Corn Starch. Be careful. It lumps easily.
- Pour Corn Starched Beef Stock over Meat.
- Add in drained La Choy Chop Suey Veggies and La Choy Bean Sprouts.
Serve over rice, feeds 4.
Options: top with rice noodles, season with soy sauce.
I loath both ways, so I eat the rice separately with a little bit of A1, which my mother refers to as Swimming Pool Chemicals. Both the kid and I LOVE A1.
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