When I sit down to do the grocery list, I plan my menu for the whole week. Sometimes this works good and sometimes not so good. We’ve soups on blistering hot days and have hunched over salads with our sweaters on wishing for a bit of warmth. So as the seasons switch from winter to spring, it’s a gamble. I usually make the switch from using my slow cooker on a Sunday to using the grill. But last Sunday I was going to be very busy and away from home, getting back home just in time for our weekend wine review, so I needed to use the slow cooker again. Luckily it was a slightly chilly day and the stew was perfect.
I found Slow Cooker Stout and Chicken Stew at Eating Well online. It got some mixed reviews and I am not sure why. It was wonderful! The stout gives the broth a wonderful rich flavor and the broth stays nice and thick. The bacon gives it another layer of flavor and the mushrooms are wonderfully meaty. The only thing I would change is that next time, I’ll probably serve it over polenta or pasta or at the very least with a big chunk of bread to soak up all that wonderful broth!
This will be my entry for Foodie Friday at the every so lovely Rattlebridge Farm.
This will be my entry for Souper Sundays (Soup, Salad, or Sammie) hosted by Deb at Kahakai Kitchen.