Sunday, September 8, 2013

Hearty Traditional Beef Stew in a Crockpot

This is a recipe that can be adapted in pretty much any way. I don't always make it the same. Sometimes I change the veggies. Sometimes I change the seasoning. It just depends on my mood and what kind of flavors I'm craving that day. This particular adaptation is based off of the first beef stew I ever learned how to make, which was my momma's :) It's a little bit different as hers uses celery and cabbage, but regardless of how you decide to make it or what you like, it's a great meal to help welcome fall.

Take 1 package of beef pieces for stew and cut them smaller if you wish. 

In a small bowl mix together about 3 generous spoonfuls of minced garlic, salt, black pepper, celery seed, dried sage, dried thyme, and dried parsley (however much you would like depending on how much flavor you want your meat to have). Put the meat in the bowl and mix until it is coated thoroughly, rubbing the spices into the meat. Put in crockpot with about a cup of beef broth, half a cup of vegetable broth, and a cup of tomato soup. 

Dice up one white onion, one medium zucchini, some portobello mushrooms, red potatoes, and carrots (or veggies of your choice) and add them to the crockpot. Add some salt and black pepper, a bit of dried rosemary, some herbs provence, and cover with more of the beef/veggie stock and tomato soup. 

Cook on low until the meat is done and the veggies are tender. Add salt and pepper to taste and adjust broth until to your liking!