It's Friday! And it's gonna be a busy one. Not so much now...I've got the morning pretty much to myself, but this afternoon is pretty jam-packed.
Anyway, I made this stew a million years ago. Seriously...like, July. I was never crazy about the pics though, so it's just been gathering dust in my drafts folder. Since I haven't edited anything recent yet, I had to pull something from there...so the stew it is.
It's not bad! It's beef stew...how can you go wrong? Lots of flavor, easy to make and healthy on top of it (this is a Paleo-friendly recipe btw).
If you're here in the Northeast then it's definitely still 'stew' weather. Hell, even down south it's pretty chilly right now. Just checked my weather app...Kings Bay, GA is 42 and Charleston is 45...that's arctic for them!
Ok guys, I'm off to get this day started! Have a wonderful weekend and I'll see y'all next week!
'Hearty Beef Stew'
Source: Adapted from Paleo Diet Lifestyle
1 lb stewing beef
4 cups beef stock
1 tablespoon butter
1 cup onion, chopped
1 cup celery, chopped
3 carrots, peeled and chopped
2 potatoes, peeled and cubed
1 28 oz can diced tomatoes
1/2 teaspoon fresh rosemary, finely chopped
1/2 teaspoon fresh thyme, finely chopped
salt and black pepper to taste
1. In a large saucepan over a medium-high heat, combine the butter, onions, celery, carrots and potatoes. Cook for 3 to 5 minutes, stirring constantly.
2. Add the beef to the saucepan, followed by the tomatoes, beef stock, rosemary and thyme. Season to taste with salt and pepper.
3. Cover the saucepan and cook for about one hour, allowing the stew to simmer. Stir a few times during the cooking process.
4. Remove the lid and cook uncovered for about 45 minutes. If the mixture is too thick at the end of the cooking process, you can add a little bit of water or stock.
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