Wednesday, January 15, 2014
Beef and Tomato Stew
Move to Georgia, they said. It will be warmer down south.
This winter has been nuts.
I can't believe that here, in north Georgia, there were temperatures in the single digits last week. That didn't even include the wind chill!
You better believe that I was using our crock pot last week, and have been leaning heavily on it throughout this season. My favorite these past few months has been Martha Stewart's beef and tomato stew. Easy to throw together, incredibly flavorful, and great served on its own or with rice, it's just a powerhouse recipe.
Also, it is guaranteed to make your house smell amazing. What do you have to lose?
Beef and Tomato Stew (from Martha Stewart)
1 Tbsp. olive oil
1 large onion, diced
3 medium carrots, sliced 1/4-inch thick
3 celery stalks, sliced 1/4-inch thick
2 lbs. beef chuck or stew beef
28 oz. crushed tomatoes
1 c. chicken broth (veggie also works!)
3 garlic cloves, smashed and peeled
1. In a large skillet, heat oil over medium. Add onion, carrots, and celery; cook, stirring often, until softened.
2. Throw veggies and remaining ingredients into slow cooker, salt and pepper to taste, cover, and cook on high for 6 hours. Can be served over carb of your choice (brown rice and quinoa are super tasty).