Cook Once, Eat Twice

beefstew

If you’re like me, Spring brings not only April showers, but baseball season. With 2 children still at home we usually have 2 practices and 2 games per week. Add in work and school and dinner become problematic at best. That’s why one of my favorite recipes is Crockpot Beef Stew.

This recipes was originally made on the stove-top and cooked for 3 hours but sitting around the house waiting for it too cook didn’t fit into my schedule so I made a few changes so it cooks in the crockpot instead. And the best thing about this recipes is that you can eat half and then freeze the second half for later use. My advice is to make it on a weekend and then serve it a few days later when you’re running between baseball practice and work.

Make this a day or two ahead and serve with a salad and buttermilk biscuits. The longer it sits the better it tastes.

Ingredients

3 Lbs. stew beef
2-3 Tbs. vegetable oil
2 C. flour
1 Tbs. paprika
1 tsp. salt
1 tsp. pepper
4 C. beef stock (can be made with bouillon)
2 Tbs. Dijon mutard
2 Tbs. tomato paste
5 medium potatoes, peeled and cut into chunks
2 medium onions cut in chunks
2 C. baby carrots
3 stalks of celery cut into 2 in. lengths

Directions

1. Mix the flour, paprika, salt and pepper together and coat the stew meat.
2. Add 2 Tbs. of oil to a warmed skillet and brown the meat. Transfer it to the crockpot as it browns.
3. Add potatoes, carrots, celery and onions to the crockpot and cover with the boullion.
4. Add dijon and tomato paste to mixture and stir until well blended.
5. Cook on low for 6-8 hours until the meat and potatoes are tender.
6. Cool immediately in the refrigerator and wait 1-2 days to eat.
7. To reheat, set oven to 350 degrees. Heat from 1/2 to the entire mixture for 1 hour and serve.
8. If using only half the recipe, you can put the other half in a gallon size bag and freeze for up to 3 months.

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