Fall is associated with many comforts for me — the crisp fall air, anything pumpkin, and my dad’s beef stew. It has long been one of my favorite dinners and something my dad and I used to make together on Sunday afternoons growing up. So when I got older and realized it wasn’t always practical to spend several hours waiting for dinner to be ready, it became more of a rarity (and still something I request every year on my birthday for that reason). But as fall came on this year, I decided I really should try changing it up and make this recipe as a slow cooker beef stew. And sure enough, I got it to work with a few tweaks. Now here I am on a Tuesday evening after work enjoying a bowl of of my favorite stew. Can’t beat that right?
1-1 1/2 lbs. beef, cut into chunks
2 tbsp. flour
1/2 white onion, chopped
3 cloves garlic, chopped
4 red potatoes, cut into chunks
4-5 carrots, peeled and chunked
3 celery stalks, chopped
2 1/2 cups beef broth
2 tbsp. salt
1 tbsp. marjoram
2 tsp. rosemary
1 tsp. crushed bay leaves
Add beef into slow cooker, and sprinkle on salt, spices, and flour. Add in vegetables and broth. Cook for 9-10 hours on low or 5-6 hours on high.