It is a perfectly beautiful sunny fall afternoon today…perfect for a nice warm bowl of local beef stew for this evenings dinner. I, of course, ordered all my ingredients from Doorganics to make sure my bowl is complete. What is going to be in my stew you ask? See below for yourself…it is really east, I promise.
Farm Beef Stew
- 2 lbs of stewing beef, trimmed and cut into 1 inch cubes
- 1 tablespoon olive oil
- 2 medium sized onions, chopped into large pieces
- 2 ribs celery, chopped
- 4 carrots, chopped
- about 8-10 potatoes, quartered
- 1 28 oz. can whole tomatoes (I use plum tomatoes)
- 1 1/2 teaspoons Italian seasoning
- 3 cups sodium reduced beef broth, divided
- 2 bay leaves
- 1 cup frozen peas
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cups all-purpose flour
Heat the olive oil in a large skillet over medium-high heat and then lightly brown the meat in batches. Transfer browned beef to a plate and set aside.
Dump the tomatoes into the slow cooker (juice and all). Crush them with a potato masher or the back of a spoon. Add the onions, celery, carrots and potatoes. Sprinkle the Italian seasoning over the vegetables and then add the beef and any accumulated drippings. Pour 2 1/2 cups of the beef broth over the beef and vegetables. Give the mixture a quick stir. Add the bay leaves.
Cover and cook on low for 8 – 10 hours.
About 20 minutes before serving, add the peas (no need to defrost first), salt and pepper. In a small bowl whisk together the flour and remaining 1/2 cup of beef broth, creating a smooth paste. Stir into the stew. Replace the slow cooker cover and cook until thickened (about 15-20 minutes).
Remove the bay leaves before serving.
Summer is upon us friends. Bare with me this morning as my allergies are raging and my stomach is grumbling. I had no intent to post an entry, but started making a list for “summer essentials” for the kitchen. During the summer, my husband and I are fortunate enough to have a small place on a couple lakes within our families. The commutes are simple and quick and so should the dinners you indulge in. This is the time of year where we keep our home pantry & fridge dressed very scant as we don’t spend much time here! Keeping a focus on having light and easy suppers accompanied by tasty wine or local beer is how we like to eat. In my eyes it is fun to all engage somehow. For instance last weekend we made homemade pizzas on the grill. Next thing you know we are tossing fresh pizza dough around the kitchen as if we were true Italians ourselves, but far from it! The za’s turned out super tasty and pretty quick to pull together with the help of everyone.
The month of June we have spent a lot of time at Barlow Lake adjacent to Gun Lake (ohhh…Gun Lake frightens me…too big). My father-in-law remodeled the kitchen over the winter, turning it into a bright and spacey “work” room while keeping the history of Aunt Kate’s purchase back in the 1950s. I believe he peeled off 7 layers of wallpaper each having a distinct trend to the era in which it was present. The first time I saw the finished kitchen I said to my FIL “If you thought I spent a lot of time in the kitchen before, just wait to see how much I am in there this summer.”
Monday, monday! Time to do my weekly purge of items in our fridge and get creative!
I had enough veggies to make a vegetable stock, but feel free to use store bought chicken stock or veggie stock if you already have it in your pantry! I used all my vegetables that I had left from my Doorganics bin from last week. Not sure who Doorganics is…check them out! They are an amazing local company. www.doorganicsgr.com