Small
3 Servings
Stovetop
Cook from frozen in a medium saucepan over medium heat. Add 1.5 cups of water Break up as it thaws and cooks. Bring to a boil. Reduce heat to low, cover and cook for 45 minutes - 1 hour, or to an internal temperature of 160° F. To thicken make a slurry by mixing 0.5 tablespoon of cornstarch with 1 tablespoons of cold water until it's smooth. Next, slowly pour the slurry into the simmering stew, whisking constantly to prevent lumps. Continue to simmer for at least a minute to fully activate the starch, adding more slurry in small increments if needed to reach your desired thickness
Pressure Cooker
Not recommended.
Slow Cooker
Add 1.5 cups of water. Using a 1.5-2 quart slow cooker, cook on low 6-8 hours or to an internal temperature of 160° F. To thicken make a slurry by mixing 0.5 tablespoon of cornstarch with 1 tablespoons of cold water until it's smooth. Next, slowly pour the slurry into the simmering stew, whisking constantly to prevent lumps. Continue to simmer for at least a minute to fully activate the starch, adding more slurry in small increments if needed to reach your desired thickness
Seasoning
For stronger flavors, add 30-60 minutes before serving:
Onion Powder | ⅛ tsp
Garlic | ½ tsp
Salt and pepper, to taste
