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It’s official cold out. Womp womp womp. But you know what will make you feel all warm and fuzzy inside? This is a 2 dish recipe and it’s freezer friendly. Oh yes, let it soak in. A make ahead is the best! It’s like a warm comforting blanket wrapped around you that fills you for hours and hours. I absolutely love soup this time of year, its filling, warming, comforting and easy. I especially love a crockpot recipe that I can start in the morning while I drink my tea and forget about it until dinner. Simply serve with toasted bread or a side salad or by itself if you’re not picky, and you have a whole hearty meal with no mess or fuss.
While I’m usually one for vegetarian or challenging myself with vegan bites, sometimes I let a little beef into kitchen and soak in the surprise and happy faces of the males in our family. Make a bulk in the morning, freeze all but what’s for dinner, and have a dinner option for this winter season.
If you’re like us and stuck in this winter rain craziness, I hope this stew brings you comfort and warmth. Happy Cooking!
xxDiana
1 lb beef
2 tbsp flour
1 tbsp olive oil
1 medium onion
2 cloves garlic
2 cups carrots
3 stalks celery
3 lg russet potato
2 tbsp tomato paste
4 cups beef broth
1 tsp thyme
1 tbsp parsley
1 tbsp oregano
2 dried bay leaves
1 tbsp salt and pepper
Toss beef in flour with a little salt and pepper until well coated.
Heat oil in a large skillet on medium high heat and sear coated beef pieces until browned on all sides. They will sear quick and do not need to cook all the way through. Place in large crockpot.
In the same skillet add more oil and sauté onion 3 minutes. Add garlic and sauté another minute. Add into crockpot with beef.
Add carrots, celery, potatoes, tomato paste, broth, thyme, parsley, oregano, bay leaves, and salt and pepper into crockpot.
Place lid on cooker and cook on high for 6 hours. Just before serving, add salt and pepper to taste and garnish with parsley. Enjoy!
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