Beef Stew
Adding tomatoes to the beef stew really livens it up, along with making it much healthier. Great for cool fall days, beef stew is usually served with rolls or biscuits.
1 lb stew beef cut into 2″ cubes
1 16 oz can “Fresh Cut Tomatoes” (or any diced tomatoes)
3-4 potatoes cut into 1 1/2″ x 1/2″ cubes
2-3 onions cut in quarters and separated
4-5 carrots cut into 1/2″ disks
2 cloves garlic (crushed)
about a half cup of red wine
3 cups bullion ( 3 cubes of bullion + 3 cups of water)
Take the potatoes, onions, carrots, garlic, and a bit of cooking oil and toss them in a skillet and cook until potatoes are tender.
Toss all the ingredients into the crock pot (or in a stew pot over very low heat) and cook about 4 hours.
Tip: Easy on the spices, a little spice goes a very long way in a crock pot! And cut vegetables small, they cook a lot slower than meat in a crock pot or pre cook the vegetables.
“The one thing I’ve learned in all my years of cooking is that it is always quietest just before the fire alarm.”
A family of three tomatoes were walking downtown one day when the little baby tomato started lagging behind. The big father tomato walks back to the baby tomato, stomps on her, squashing her into a red paste, and says, “Ketchup!”
