A favorite around our house in the fall is the crockpot, it has yet to fail me! Pot Roast is our favorite-So moist and tender, practically falling apart is how we roll. This is my first attempt at beef stew, and since it's pretty similiar, I knew I shouldn't have any trouble with it. This is a great fall go-to favorite!
Beef Stew (From Martha Stewart)
3 pounds beef chuck, trimmed of visible fat and cut into 1 1/2-inch cubes
1/3 cup tomato paste
3 tablespoons balsamic vinegar
2 tablespoons all-purpose flour
Coarse salt and ground pepper
1 pound medium onions (about 2), cut into 1-inch chunks
1 pound small white or red new potatoes (about 6), well scrubbed, halved if large
1 pound carrots, cut into 1 1/2-inch lengths
6 garlic cloves, smashed
2 bay leaves
*This is the crockpot version, for the oven version, please refer back to the original recipe
Load the veggies into the crockpot, and then the garlic, bay leaves, vinegar, flour, tomato paste, the beef and salt and pepper into the pot, cover with lid and set temperature to low for 6-8 hours. Step back and get to crackin on the other things on your to-do list. The work is done for this meal. This shouldn't be complicated, it's beef stew, life's tough enough as it is :)
