Tuesday, September 22, 2009

Beef Stew

In my mind, September = Fall. I am ignoring the fact that in south Louisiana, it is still 90 degrees with 85% humidity. How am I doing this? By drinking pumpkin spiced latte's at Starbucks, eating gumbo and potato salad, baking sweet potatoes, making a fall wreath, dressing in fall colors, etc.

To continue this trend, I decided to make Beef Stew for dinner one night this week. Beef Stew is definitely a fall meal. It's really hearty and just warms you up all over. And so ridiculously easy to make. We actually prepped this on Sunday night so we could just turn the crockpot on low Monday morning.

2 lbs beef chuck roast
Seasoning (salt, black pepper, garlic powder, cayenne)
2 potatoes, peeled and diced
1/2 bag baby carrots
1 onion, cubed

Cut your beef into cubes. Season to your liking and brown in a large skillet until it's cooked all the way through.

While your beef is browning, peel and dice your potatoes, wash the carrots and prep your onion.

When the meat is cooked (it won't be tender. at all.), put it in your crockpot (ours is 5 qts) with the potatoes, carrots and onion. Add enough water that it is 3/4 of the way full. Stick it in the fridge until you're ready to cook.

The next morning just transfer from the fridge to the crockpot and turn on low. Let it cook all day. Serve over white rice.

Side note: You can also cook this on high for 4-5 hours or until your meat is tender. It's an excellent Sunday dish.

Comfort food at it's best. When I got home from class last night, it was so great to just relax on the couch with my bowl of stew while watching Dancing With The Stars Monday Night Football.

Me and Mr. Shoe?

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