![]() 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)
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