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Beef Stew

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Beef Stew

  • 2-3 lbs chuck roast (shoulder) cut into big chunks
  • 2 carrots peeled and sliced
  • 2 turnip roots peeled and diced
  • 3/4 of an onion chopped
  • 3 cloves garlic chopped
  • 2 oz tomato paste
  • 2 tablespoons Worcestershire
  • pinch of sugar
  • 2-3 cups beef stock (3 cups if you like it soupy)
  • 3 tablespoons chopped parsley
  • 1 teaspoon garlic salt
  • Salt & Pepper to taste

Add all ingredients to a slow cooker (Crock Pot) and stir together well.  Cook on low for 6-8 hours.

This a such a good hearty stew.  It's great for those of you who work full time like me who still want to cook a good meal.  I cut/prepared all of my ingredients the night before and refrigerated.  When I was just about to leave for work, I added everything to my slow cooker, and turned it on low and headed out the door.  It was completely ready when I got home.

Origin: http://thepioneerwoman.com/cooking/2013/01/sunday-night-stew/