It’s time for Fall comfort food.
For those of you who follow me on Facebook, you know that I sent out a desperate (and hungry) plea for a Beef Stew recipe, and so many of you emailed me your favorite recipes. I am beyond grateful. And since I have a feeling this winter will be a long one, I will do my best to try each one and report back to you. (BTW – I will gladly take other stew/soup recipes too if you want to share).
This Beef Stew comes from Tammi:
1.5 lbs cubed stew beef (tossed in a ziplock bag with flour, salt & pepper)
1/2 onion sliced
1 full box of beef stock
4 carrots cut up
3 potatoes (I love Yukon Gold) cut up
4 celery stalks cut up
I also add “Better than bouillon” It’s a beef stew paste.. If you cant find it use Gravy Master (2 tblspns)
Salt, Pepper to taste
After you coat the meat… fry in vegetable oil to brown well. once you remove meat add 1 sliced onion to that oil and it will pick up all the bits on bottom of pan.
add Meat, onions, and remaining ingredients to crock pot.
Cook on low for 6-8 hours… the longer the better, check on the liquid after a few hours, If needed add more stock.
I add frozen peas the last half hour before I am ready to serve.
I also cook minute rice on the side… or orzo pasta! And a nice loaf of italian bread for dipping!
* Thank you Tammi – it was delicious!