Simply Stewing

Some foods are annoyingly good.

Like McDonald’s French Fries.

One of the reasons I don’t go to McDonald’s. 

Archer Farms Amaretto Cherry Gelato.

 

Seriously, how do they get it to be so incredibly creamy? 

Ina Garten’s Roasted Broccoli.

Even broccoli-haters can’t stop eating it.

And crock pot meals.

Because the amount of deliciousness put out is exponentially more than the amount of work put in.

I remember my Mom laboring over dinners some nights that we would proclaim “really good.” Then she’d throw a roast in the crock pot the next morning with a few veggies, and come dinner, we’d say “This is amazing, Mom! You’re such a great cook.”

Never fails.

Never-Fail Beef Stew

  • 1 lb beef stew meat, cut into chunks
  • 1/4 cup wheat flour
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 3 medium potatoes, diced
  • 4 medium carrots, sliced
  • 1 medium onion, chopped
  • 1 stalk celery, sliced
  • 1 clove garlic, minced
  • 1 bayleaf
  • 1 tsp paprika
  • 1 tsp Worcestershire sauce
  • 2 1/2 cups vegetable broth

Place meat in a slow cooker. In a small bowl, mix together flour, salt, and pepper. Pour over meat, and stir to coat. Stir in remaining ingredients. Cover and cook on low setting for 10 to 12 hours or on high setting for 4 to 6 hours.

Recipe adapted from: Slow Cooker Beef Stew

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