In the winter I crave all the comfort foods! I love to eat mac n cheese, tator tot hotdish (yes I’m from Minnesota and yes this is a thing!), grandma’s hotdish (I feel like this is also a quintessential Minnesota thing), soups, and anything that is warm, cozy, and fills your belly.
This year I have been loving a good hearty beef stew. This version is a bit of a riff off of pot roast, but also totally adaptable. It is super simple and quick. Literally chopping the veggies takes the longest and then you just chuck it in the crock pot for 8 hours.
- 2lbs stew meat (chuck roast)
- 1/4 cup all purpose flour (optional)
- 4-5 carrots
- 2-4 stalks of celery
- 1-11/2 lbs red potatoes
- 1/2 yellow onion
- 1 can fire roasted tomatoes
- 1tsp of garlic or 2 garlic cloves
- 1 bay leaf
- 1tsp oregano
- 1tsp balsamic vinegar (can omit)
- 1tsp coconut aminos (can omit)
- 1tsp Apple cider vinegar (can omit)
- Dash of red pepper flakes (can omit)
- 2 3/4 or so beef bone broth
- 1 cube beef bouillon
- 1 packet Lipton onion soup
- Salt and pepper to taste
- 3 tbsp corn starch or arrowroot powder
- 3 tbsp cold water
- 1tbsp or so olive oil
Chop up vegetables into medium size pieces.
Cut beef into chunks if not precut. Mix beef with flour and seer on all sides for a few minutes until it’s nicely browned (can omit the flour, just helps thicken the soup).
Put all of the rest of the ingredients ( except the cornstarch and water) into the crock out with the bay leaf on top.
Cook on low for 8hrs (recommended) or high for about 4hrs if in a time crunch.
After 7.5 hours (at least a half hour before serving) mix cold water and cornstarch (or arrowroot powder) together to make a slurry. Add this to the stew and mix.
Enjoy! Also makes great leftovers and tends to be thicker the next day.