The winter is still ensuing with cold and snow in the North. Here in the south it has been a cold winter too. Not nearly as overwhelming as our Northern counterparts, but still prompting cabin fever for those of us stationed down here. Usually, throughout our winter months a few days can be salvaged on the beach. But, since October, I've counted a total of two beach weekend days that I could actually bask in the sun. Today is overcast and gloomy which makes me dig into my recipe file for a heart-warming treat.
This can be made in the slow cooker or stove top which ever you prefer. Delicious smells will greet you after a long day of errand running.
1 1/2 - 2 pounds of beef stew meat
3 bouillon cubes
3 cups water
2 tab. cornstarch
4 stalks of celery
4 large carrots cut into rounds
2 medium onions, peeled and cut
1/2 tsp. pepper
1 tsp. Worcestershire sauce
2 bay leaves
1 garlic clove, minced
1/2 tsp. thyme
5 small potatoes, peeled and sliced
Place all in slow cooker. Cook on low for 3-5 hours. Serve with a salad and crusty bread.
This can be made in the slow cooker or stove top which ever you prefer. Delicious smells will greet you after a long day of errand running.
1 1/2 - 2 pounds of beef stew meat
3 bouillon cubes
3 cups water
2 tab. cornstarch
4 stalks of celery
4 large carrots cut into rounds
2 medium onions, peeled and cut
1/2 tsp. pepper
1 tsp. Worcestershire sauce
2 bay leaves
1 garlic clove, minced
1/2 tsp. thyme
5 small potatoes, peeled and sliced
Place all in slow cooker. Cook on low for 3-5 hours. Serve with a salad and crusty bread.
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