Beef Stew
*For my vegetarian buddies out there, this recipe can very easily be changed to leave out the beef and use vegetable broth instead.
-2lbs pre-cubed stew meat (really, any meat you want to use would work, although it may affect the cooking times slightly)
-2 med/large potatoes (I think I picked up Russet, but red or Yukon golds are also wonderful)
-1/2 pkg. baby carrots
-1 bunch celery
-1 med/large yellow onion
-1 can diced tomatoes (no added salt)
-5 large mushrooms (I used white mushrooms)
-2 or 3 pieces of garlic
-1 small can of tomato paste
-black pepper and sea salt to taste
-rosemary, thyme, paprika, parsley (I used about 1/2 tsp of all except the paprika, that was closer to about a tablespoon)
-4 cups of low-sodium beef broth
Prepare: chop the vegetables and garlic (I like chunky stews, so I left them sort of big). Layer all the ingredients in order they are listed into the crockpot, starting with the meat on the bottom. Mix the broth, tomato paste, spices, herbs, and garlic together and pour over the other ingredients.
Cook the stew for 8-9 hours on low. Enjoy!
I was grocery shopping yesterday and there was a big truck unloading big pallets of pumpkins. Oh I love October. It's officially pumpkin season!
They had these gigantic pumpkins too. The price by the way is per gourd, not per pound. A wee bit out of my price range. Also, I don't have a cart large enough to walk the beast home in...
I'm working on Alex's sweater now. Pictures will follow soon, but here's a preview there is one sleeve and the collar left to finish.... :)
These are old photos, the one sleeve is done now....
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