Thursday, November 3, 2011

Beef Stew

Everyone has always raved about crock pots and how convenient they are. So after all of the hype we got one for our wedding and I was yet to find a recipe and excuse to whip it out. I thought it might stay in the box for a while since you don't get the cooler fall or winter weather like up north where you want to curl up with a soup, stew or chili that they are known for. However, I came across this beef stew recipe and something about it called out to me. Today was the day the crock pot was taken out of the box and its wrapping. 

Based on this dish it was definitely worth the wait. Our house smelled from all of the delicious seasonings and made us hungry for dinner! By preparing everything ahead of time it allowed me to just throw it all into the cooker, turn it on and go about our day and dinner was ready for us after our evening walk. I wasn't sure with the tomatoes since I am not a huge tomato lover, but there is more of a broth flavor than a tomato sauce so it was perfect. The only thing we missed was some good bread to dip in all the juice...guess I know what I am buying to go with the leftovers tomorrow night ;)

Beef and Tomato Stew
Servings: 8 (1 1/2 cups)

2 pounds cubed stew beef
1 (15 oz) can stewed tomatoes
1 (6 oz) can tomato paste
3 1/2 cans of water using tomato paste can 
1/4 cup ketchup
1 Tbsp Worcestershire sauce

1 medium onion, chopped
3 large carrots, sliced
3 ribs celery, chopped
1 can peas, drained
2 russet potatoes, quartered
1 Tbsp. dried basil
1 tsp. garlic powder
1 tsp. Mrs. Dash original blend
1 tsp. salt
1/2 tsp. pepper
1 bay leaf

Chop your onion, carrots and celery and set aside. 
In a slow cooker, add stewed tomatoes, tomato paste, water, ketchup and Worcestershire sauce and mix together. 
Stir in cubed meat, chopped vegetables and peas.  Season with remaining ingredients and slow cook on low for 8 hours.

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