As soon as the air turns chillier, one of the first foods that comes to my mind is a hearty beef stew.
Large and fork tender chunks of beef, paired with simple root vegetables sitting in a rich tomato sauce is a scene commercials are made out of!
This recipe for Slow Cooker Beef Stew is so simple as you literally throw all the ingredients in – give it a quick stir and let it go over about 8 hours. This recipe is perfect when made overnight, and when you wake up, you’ve got dinner (or lunch) ready for the day (or two)!
2 lbs of cubed chuck roast
1 cup carrots – cubed
1 onion – largely chopped
1 bell pepper – largely chopped
4 white potatoes – quartered
2 cloves of garlic – minced
1 small can of tomato paste
1/4 cup of red wine
3/4 cup of beef broth
2 teaspoons of Kosher salt
1/2 teaspoon of red pepper flakes
2 dried Bay Leaves
Put all the ingredients in a slow cooker.
Stir gently and cover.
Cook for 7-8 hours on low until beef is fork tender.
This is an original recipe by Johanna M. Cook, Momma Cuisine – Great Everyday Meals.