A slow-cooked stew packed with fresh veggies is a great reason to get out the crockpot!
On Saturday we let this yummy stew slowcook all day, and simply added some wholegrain dinner rolls for a great family meal. I decided to keep the ingredients as fresh as possible and simple. Here's my recipe. You'll need your large (at least 6-quart) crockpot.
3 cups fresh stew meat, cubed and browned
fresh baby carrots, about 2 to 4 cups (your taste)
7 or 8 fresh potatoes, peeled and rough chopped
about 2 cups freshly washed and cut greenbeans
1 teaspoon chopped fresh thyme (optional)
2 pint jars of canned tomatoes, chopped up (or 2 14-oz. cans stewed tomatoes if you can't get your hands on tomatoes canned in glass jars)
32 ounces beef broth
salt and pepper to taste
I think next time I might have to break out my "Baking with Julia" cookbook and make some fabulous homemade bread to go with this wonderful stew. But, I was all about making life easy this weekend and had purchased some nice, fresh wholegrain dinner rolls when I did my shopping. Stew has quite a food history to go along with it (I love food history). People have survived on it for hundreds of years in many different ways--in the cold winters, stew helped make the most of the cellar's root vegetable supply. And of course, the Irish are famous for their stew. I felt a little food fame when I made this!
Really, there's nothing better than putting a meal together in the crockpot, and enjoying your day, knowing that dinner will be ready when you are! Eat happy!
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