Every kitchen has a staple or a "base for cooking" and in most kitchens, it is a great chicken stock.
Chicken stock is great to use in soups, easy to freeze for later use, and saves money than buying store bought stock.
This is so easy to make! Let me know what you think...
Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, garlic, and seasonings in a 16- to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer, uncovered, for 4 hours. Strain the entire contents of the pot through a colander and discard the solids.
Note: make sure water covers all ingredients. Add more water as needed.
Chill the stock overnight.
The next day, remove the surface fat floating on top. Use immediately or pack in containers and freeze for up to 3 months.
It's getting cold out. Time for beef stew! Set this dish up in the crock pot and let it do it's thing. At the end of the cooking time, you'll have tender meat and a rich, flavorful stew.
Note: If you are not a beer drinker, swap the Guinness for some beef broth.
In a large skillet, heat oil and brown meat in batches. Sprinkle with salt as the batch brown.
Note: do not over crowd the skillet. I ended up cooking in three batches. Transfer the meat into the crock pot once the batch is browned.
In the same skillet, saute onions, carrots, parsnip, and celery. Cook about 5 minutes or until onions start becoming translucent.
Poor a little of the Guinness to scrape up the brown bits from the bottom of the pan.
Transfer all the vegetables into the crock pot.
In crock pot, add broth, tomato sauce, thyme, and rest of Guinness. Mix well and cook on LOW for 7-8 hours or HIGH for 4-5 hours.
Once the meat is tender, salt the stew to taste.
Serve while hot. Enjoy!