Fall has set in here in Seattle and we're craving stews and soups like it's nobody's business. I've made this beef stew three times in the last eight days, that's how much we love it.
3 Russet potatoes, cubed
2 celery stalks, sliced
2 large carrots, sliced
2 tspn minced garlic
1 pound beef stew meat
3 cups beef broth or 3 tspn boullion granuales disolved in 3 cups water
salt and pepper to taste
14.5 oz can diced tomatoes
italian seasonings to taste
1. Throw everything in crockpot.
2. Set it to low and cook 6-8 hours or 1 hour on high and 4 hours on low
3. Watch a football game or do yardwork
4. Eat the stew
I didn't use a recipe for this and I tend to add things willy-nilly. Like today's batch had 4 potatoes and a lot of celery. Occasionally I dice up my own tomatoes.
You can manipulate this a doezen ways. Add barely or rice or kale or whatever you like in stews. I've seen variations that add red wine.
I serve it with day old sourdough or french bread and a salad.
Make it your own!
That time we went to Tofino
3 years ago