Decoration and Crock Pots

Well, fall is officially here and I put my one decoration up.

We’re back to another work week and it’s once again cold and rainy.

At least we had one nice day this weekend. As reported yesterday, I finally got to the grocery store and stocked up on a ton of goodies. I thought the perfect fall weather screamed Crock Pot Beef Stew! I love doing Crock Pot Sundays – if I can get started early enough in the day.

Don’t throw away those leftover bits!

Yes, there’s wine in this!!

4 hours later…

Crock Pot Beef Stew

(as adopted from Real Simple)

Ingredients

4 pounds bottom round, well trimmed and cut into 2-inch pieces

1 cup all-purpose flour

1/3 cup olive oil (plus more if needed)

large onions, diced (2 cups)

1 6-ounce can tomato paste

1 cup dry red wine

1 pound potatoes, cut into 2-inch pieces (about 4 cups)

1/2 pound baby carrots (about 2 cups)

2 cups beef broth

1 tablespoon kosher salt

1 teaspoon dried thyme leaves

1 bay leaf

1 cup frozen peas, thawed

Directions

  1. Coat the beef in the flour. Heat a few tablespoons of the oil in a large skillet over medium-high heat. Brown the meat, a few pieces at a time, adding more oil as necessary. Transfer to a 4- to 6-quart slow cooker.
  2. Add the onions to the skillet and cook over medium heat until tender, about 10 minutes. Stir in the tomato paste and coat the onions; transfer to the cooker.
  3. Pour the wine into the skillet and scrape up any browned bits; add to the cooker. Stir in the potatoes, carrots, broth, salt, thyme, and bay leaf.
  4. Cover and cook on low heat for 7 1/2 hours, or on high for 4 hours. Add the peas and heat through.

Hope you all had a great Monday – stay warm and dry!

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2 Responses to Decoration and Crock Pots

  1. blogergal says:

    Mmmm looks like real comfort food.

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