Are you ready for Christmas?! This whole late-Thanksgiving-one-less-week-to-shop thing has thrown me for a loop! And in the midst of preparing for the holidays, dinner is one of the last things on my mind. We’ve had our share of eating out and cereal for dinner nights around here and so, I’ve turned to my handy dandy crock pot to get us out of this meal rut. The best part of using the crock pot is having dinner waiting for you when you get home after a long day of work/shopping/wrapping/etc.
This beef stew is perfectly adaptable to suit your family’s taste. Want more potatoes? Go for it. Hate onions? Leave them out. Want to kick it up a notch, add some cajun seasoning. Whatever you do, just set it and forget it!
beef stew [crock pot recipe]
2 pounds beef stew meat
1 cup frozen pearl onions or medium onion diced
2 cups baby carrots or peeled and diced carrots
3 cups red potatoes, cut into bite-sized pieces
2-3 cloves of garlic, minced
2-14 ounce cans beef broth (about 3 cups)
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1 teaspoon cajun seasoning (optional)
1 teaspoon salt
1 teaspoon pepper
1 cup frozen peas
1/4 cup fresh parsley, chopped
Add beef to slow cooker. Add the onions, carrots, potatoes and garlic on top of the beed. Mix the beef broth, tomato paste, Worcestershire, and herbs, spices, salt and pepper together in a bowl. Pour mixed liquid on top of the beef and vegetables in the crock pot. Put the lid on the crock pot and cook on low for 10-12 hours or on high for 4-6 hours. Stir in the frozen peas for the last 20 minutes of cook time. Check seasoning and add salt and pepper to taste. Top with fresh parsley before serving.