Here's a hearty winter favorite around my house. I tend to use this recipe if I have potatoes or other veggies I need to use up.
1.5 - 3 lbs of beef stew meat (depending on the size of your clan)
2 or 3 tablespoons of olive oil
2 yellow or white onions, sliced
1 6 ounce can of tomato paste
4 cups/1lb of potatoes cut into 2 inch chunks (or you can just use those little potatoes)
2 cups of regular or baby carrots cut into 1-2 inch chunks
3 cups of liquid - I use at least 1 or 2 cups of dry red wine like a merlot or pinot noir and fill the rest with beef broth
1 tablespoon sea salt or a bit less regular salt
2 bay leaves
1 teaspoon of dried thyme or 4 or 5 springs of fresh thyme
Optional ingredients if you have them on hand:
1 rutabaga (chopped like your potatoes)
3 or 4 celery ribs cut in 1 inch chunks
1 cup of frozen peas (in the photo I have a lot of peas featured, that's because I accidentally poured an entire bag of peas in my slow cooker)
This blog is not intended to be a source of medical information or advice. Please discuss all of your concerns with your care provider.