Nov
20

Soup Series: No-Rules Beef Stew

by

There’s frost on your car in the morning, your shorts and flip flops have been laid to rest and it’s time to start bundling up in front of the fireplace with a tasty bowl of steamy soup.  What does this all mean? It’s time to kick off this year’s Soup Series!  Sit back, enjoy and warm up with some of our favorite soup recipes to come in the next few weeks!

Vanessa’s Beef Stew

I love this time of year; the weather turns cold and it gets dark a little earlier, which means it’s the perfect time of year to dust off the Crock Pot and whip up some easy, comfort food recipes, like beef stew. There’s nothing like coming home to the smell of stew – not to mention there’s nothing like coming home to dinner that can be on the table in five minutes flat!  And, the beauty of stew is that there are no rules and you can make it your own by adding all your favorite ingredients for whatever suits your mood. I’m pretty traditional when it comes to stew, but adding fresh herbs, like rosemary, thyme and a bay leaf, is my favorite addition for maximum flavor.

Ingredients
2 pounds beef stew meat, cut in 1-inch cubes
¼ cup flour
½ teaspoon salt
½ teaspoon pepper
1 ½ cups beef broth
½ cup red wine
1 clove garlic, minced
1 bay leaf
½ teaspoon of fresh thyme
1 sprig of rosemary (remove before eating)
1 teaspoon paprika
4 carrots, sliced
3 potatoes diced
1 onion, chopped
1 stalk celery, sliced

Put meat in Crock-Pot. Mix flour, salt and pepper, and pour over meat; stir to coat meat well. Add remaining ingredients and stir to mix well. Cover and cook on low 10 to 12 hours, or on high 4 to 6 hours.  Stir stew thoroughly before serving. Pair with warm bread for dipping and, viola, dinner is served! (Makes 6 servings)

Nutrition
Calories: 330
Protein: 32 grams
Fat: 12 grams
Carbs: 23 grams
Cholesterol: 98 mg
Sodium: 542 mg

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