beef stew
POSTED ON Tuesday, March 10, 2009 at 4:25pm
Tonight’s supper was my favourite beef stew. It’s the recipe I grew up with and it’s comfort food to me. And it’s very simple to mix up and toss in the slow cooker. I usually cook it on low all day but it was about 11:30 before I got started on this so I put it on high and it was ready by 4:30. This particular pot of stew contains stew beef, baby potatoes, carrots, parsnips, celery, and onion, along with a few spices/seasonings. It also uses a can of condensed tomato soup.
Preparation is a snap:
- Place the stew beef in an oven-safe dish (I use an enameled roaster). Toss in some onion, salt and pepper, and a few spices (I used oregano and basil). Cover with a lid or foil and put in a 350F oven until the meat is browned. Put meat and juices into the slow cooker.
- Peel and chop the carrots and parsnips, halve the potatoes if they’re a little big (or use full-sized potatoes and chop them, leaving the skin on), chop some celery. Put all in the slow cooker.
- Pour a can of condensed tomato soup over all ingredients and stir to mix well. Turn on slow cooker and anticipate supper.
- After vegetables have become fork tender but not yet done, check the liquid levels in the slow cooker and if desired, add a teaspoon or two of tapioca pearls. Start off with less than you think you need. Leave to thicken and check again in half an hour.
