It is that time of year when the weather is cool and time is short so what’s a quick easy hearty dinner that fills tummies and warms the body? Beef Stew! But beef stew takes a few hours to cook, how is that quick? Well, it does take a few hours, but it is a great crock pot meal. It is easy to throw a few ingredients in and set the crock pot on low then go run errands and…VOILA! A yummy dinner when you return home 🙂 I do my beef stew a little differently than some because I put some leftover root veggies and not a whole lot of meat in it for a real budget saver meal.
Persnickety Beef Stew
1lb stew meat, cut in bite size pieces (preferably grass fed beef, of course)
1 rib celery
5 cloves of garlic, peeled and smashed
3-4 russet potatoes or 7-8 baby red potatoes, quartered or chunked
1 lb mushrooms, sliced
4-5 carrots, sliced into chunks
any root veggies like turnip, parsnip, etc. I had 1 parsnip that I received in our CSA that I used this time.
2-3 TBS homemade onion soup mix
1 c. beef broth
1 1/2 c. Water
2T of flour dissolved in 1/4 c. water
Put ingredients in crock pot on low for about 4 hours. This can also be cooked in Dutch oven on med-low heat for about 1 1/2-2 hours.
We serve ours with gluten free cornbread or fresh sourdough rolls. This can be made Paleo by substituting sweet potatoes for white potatoes and using arrowroot powder instead of flour for a thickener. You can also omit the onion soup mix and garnish with some fresh chives for a fresh taste!