Beef Stew

This is such a comfort food, great for cool nights when you want something filling but not time-consuming to prepare. Just chuck everything in the crock pot after lunch, let it sit all afternoon, and when the evening comes around it's ready to go, served over rice or mashed potatoes. As an added bonus, your house will smell great all afternoon as it's cooking.


Beef Stew

2 1/2 lbs stew beef cubes
1 large sweet onion
3 medium russet potatoes
1/2 lb carrots
2 cups beef stock
3 1/2 tbsp Worchestershire sauce
2 beef boullion cubes
1 1/2 tsp thyme
2 tsp oregano
3 bay leaves
1 can tomato paste
Salt
Pepper


Begin by roughly chopping the onion, potatoes, and carrots into large chunks (1 1/2 inches or so). Place the beef, onion, potatoes, and carrots in the crock pot. Mix the beef stock and Worchestershire sauce, then pour into the crock pot on top of the beef and veggies. Set the crock pot to high, and let it all cook for 3hrs or so.

After about 3hrs, take the lid off the crock pot and stir the mixture. Add 2 beef boullion cubes, thyme, oregano, bay leaves, and tomato paste, stirring all of this until the tomato paste is incorporated smoothly. A little more beef stock can also be added if necessary. Taste the mixture, and add salt and pepper accordingly. Replace the lid to the crock pot, and cook for a further 3 1/2- 4hrs on high.

Serve over rice or mashed potatoes.

Serves: 8 (or 4 with leftovers. This beef stew reheats beautifully, and is great for 2 days worth of meals.)