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| Serve with Cheesy Biscuits |
Living in Southern California has caused me to really appreciate minor temperature and weather fluctuations. On a normal day we may have variations of sun, morning clouds followed by sun, or... sun.
In the fall, when temperatures take a little dip, Southern Californians immediately switch into seasonal mode and make the most of the autumn day. People will be found in jeans, sweaters, UGGS, and North Face outerwear. Being a Pacific Northwesterner, when I first witnessed this display, I used to chuckle, but now I too have adapted. On those chilly, cozy fall days, I light a couple candles, put on my stay-at-home sweats (they're like Hammer pants made of fleece), and pull out the crock-pot and create the coziest comfort food I can think of.
We had a couple of those days last week so I was busy crockin' it up. My hub loves it when I make something that's really beefy and potato-ish. He's such a meat and potatoes kind of guy. If I were to make meat and potatoes every night for the rest of his life, I don't think he'd complain, but I couldn't handle it...so it's not going to happen.
I like this recipe because it's not a heavy gravy-type beef stew, it's like like beefy vegetable soup, but it will thicken. I also think this stew is almost better as leftovers after the flavors have had time to meld together. If you like a thicker stew just use one can of stewed tomatoes, but I add two to stretch the meal a bit.
Beef Stew with Mushrooms & Vegetables
Ingredients
3-4 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 1/2 cups beef broth
1 tablespoon
Better Than Bouillon- Beef (I love this stuff!! Thanks to my aunt for introducing me to it).
1 tablespoon Worcestershire sauce
1 lg. clove garlic, minced
2 bay leaves
1 teaspoon paprika
8 oz. mushrooms, cleaned and sliced
1 lb. carrots, peeled and sliced
3 stalks celery, sliced
4 cups potatoes, peeled and diced
2 small onions, diced
2- 15 oz. cans stewed tomatoes (if you want a thicker stew, only use one)
Put beef in crock pot/slow cooker. Mix flour, salt and pepper together and sprinkle over meat; stir to make sure flour mixture coats meat. Add remaining ingredients, mix well.
Cover and cook on low for 6-7 hours. Stir occasionally. Remove and discard bay leaf.
Serve with Cheesy Biscuits...recipe to follow.
