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Yes, People. Autumn is upon us. Much like you - it's my most favorite time of year So even though it is still a bit warm outside, I couldn't wait to get my beef and vegetable stew into my Menu Planner. Super-duper easy, and SUPREME as far as flavor! I served it to The Hubster with some leftover garlic flatbread I had from the meal the night before. Come on in, Autumn! You are welcome here.
BEEF & VEGETABLE STEW
1 pkg beef stew meat
1/4 cup extra virgin olive oil (evoo)
1 turnip, peeled and chopped into 1/2-inch chunks
4 carrots, washed and cut into 1/2-inch chunks
1 medium onion, chopped
4 cloves garlic, chopped
4 stalks celery, cut into 1/2-inch chunks
1 pkg frozen green beans
2 cups favorite broth (beef works best here)
1/4 cup balsamic vinegar
1 can tomato paste
sea salt, to taste
pepper, to taste
2 tbs garlic powder
2 tbs cumin
2 tbs coriander
2 tbs Italian seasoning
2 bay leaves
fresh parsley, chopped coarse, for garnish
Now watch this: throw everything (minus the parsley garnish) into your crockpot. Set on lowest setting and just let it cook. Remove bay leaves and sprinkle with parsley. Eat it up. THAT'S IT!!
NOTES: You may want to re-season a little prior to serving, as crockpots can tend to mute the seasoning level. I use organic ingredients whenever I can, including the balsamic vinegar, and I would add that in this particular case, organic beef or beef without hormones or additives will definitely help in flavor here. You want the liquid to reduce, but add a little more broth if you like it soupier. You can throw some chunks of potato in, if you like, but I leave it out for low-carb, and it is just as hearty and filling.