I have to say, this was one delicious meal. I couldn’t get over how tasty it was. And because of the cornbread recipe I use (which is sweeter than a lot of recipes) those two flavors combined to make one delicious dish. I made this on Halloween and had my parents over. It was unanimous…this is good!
I can’t wait to make it again. Only this time, I’ll make like 4 dishes worth and freeze them so I can just keep making and eating them. All. Winter. Long.
Seriously, it’s that good.
Our two-year-old wasn’t too keen on it. I think between the chili powder and the red pepper flakes it was too spicy for her…it wasn’t spicy, there was a slight zip to it, but it wasn’t spicy. Maybe next time I’ll omit the red pepper flakes and see if she likes it…
1.5 lbs stew steak, in small bite size pieces
1 carrot, shredded
1 zucchini, shredded
1 onion, chopped
1 bell pepper, chopped
2 cups frozen corn
2 15 oz cans tomato sauce
1 Tbsp chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp crushed red pepper flakes
1/4 tsp dried oregano
1/2 tsp paprika
1.5 tsp ground cumin
1 tsp salt
1 tsp pepper
Brown stew meat. Add carrots, zucchini, onion, and bell pepper cook another 2-3 minutes. Drain and cool.
Add to a gallon zip lock bag with remaining ingredients. Freeze.
Thaw and cook in crock pot on low for 5-6 hours or high 3-4 hours.
Serve over cornbread.
(Because our family is small, I split this into two zip locks, making 2 meals with this one recipe)
If you want more freezer friendly crock pot recipes check out this post!