vegetable beef stew.

crock pots have to be one of the greatest inventions ever. seriously. they make dinner so easy!

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this is my mom’s special stew recipe. it is really simple. you could easily make it vegan by omitting the beef (and make sure to use a vegan worcestershire sauce and omit the mccormick seasoning packet). you may want to add some beans for protein, or just keep it as a vegetable stew.

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into the pot:

  • 1 lb grass fed lean beef cut into chunks for stew (i buy mine precut)
  • 2 (15 oz) cans diced tomatoes
  • 1 (15 oz) can tomato sauce
  • 1 (15 oz) can low sodium all natural chicken broth
  • 1 (15 oz) can of water (fill up one of the above cans)
  • 5-7 stalks of celery, diced
  • 15-20 baby carrots, diced
  • 1 medium red onion, diced
  • 4 small (fist size) russet potatoes, peeled and diced
  • 1 packet mccormick slow cooker beef stew seasoning
  • 3 TB worcestershire sauce
  • 2-3 TB dried basil
  • a few dashes of franks red hot sauce (optional, to taste)
  • salt & black pepper, to taste

directions:

put it all in the pot, stir it up and set it to low for 8 hours.

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dish up and devour with peanut butter toast.

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easiest.

dinner.

ever.

enjoy!

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this recipe makes 6 big servings, you can freeze them for another day!

here is the nutrition info based on one serving:

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xo. janetha g.

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{ 3 comments… read them below or add one }

jqlee January 13, 2011 at 9:16 pm

i told matthew i would make him beef stew. this is going to be the recipe for it. THANK YOU baby boo!!

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purplebirdblog January 13, 2011 at 9:17 pm

Stewwwwwwwwwww! Looks very much like a stew my mom made when I was growing up, except hers had barley in it. Goooood stuff.

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mary (what's cookin' with mary) January 14, 2011 at 10:25 am

YUMMMM. Momma B, this looks incredible. I always make my beef stew as a whole chunk of meat and never use tomatoes… I MUST try it this way.

Thanks for sharing your recipe!

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