The days are cooling down and I do have to admit that I don't like this time of the year. It's hard to motivate myself to do anything. It's dark in the morning, dark early at night and cold. I really should have been a bear. I would be perfectly happy hibernating through the winter. Not my favorite season.
Except for Christmas. I love Christmas. It's the only thing that gets me through now to December 26th.
This harvest beef stew is perfect. It uses up a lot of what you already have leftover from your garden. You can easily adapt and use some of them to include in this dish.
Grab your blanket, some of our easy under an hour bread (we love using it to make rolls) and a cup of this soup and you've got a hearty late fall meal.
- 2 pounds beef stew meat, cut into bite sized pieces
- 1 cup onions, chopped
- 1 15oz can tomato sauce
- 2 cups beef broth
- 1 clove garlic, minced
- 1 tbsp dried parsley flakes
- 1 tsp salt
- 1 tsp pepper
- 2 bay leaves
- 3 cups mixed vegetables, cut into bite sized pieces--you can use celery, carrots, peas, squash, or zucchini
- 3 potatoes, cut into bite sized pieces
- 2 tbsp flour
- 1 tbsp butter
- In a slow cooker, place the beef, seasonings, broth, tomato sauce, vegetables and potatoes in a slow cooker. Set slow cooker to low for 6-8 hours.
- Right before serving broth, in a small saucepan mix together the 2 tbsp flour, 1 tbsp butter and 1 cup of the beef broth. Bring the mixture to a boil and continue cooking and stirring until sauce thickens slightly. Turn off heat and pour the mixture into the slow cooker. Stir until combined.
- Serve with rolls or toast for dipping.
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