One of my all time favorite comfort foods has to be Beef Stew, just the aromas that fill the kitchen as it simmers to fruition brings back memories of winters long ago. Of spending time with neighbor’s and my brothers and sisters playing in the cold with no worries except ducking from the occasional snowball. We could always count on Mom to have a hot meal for us at the end of the day and one of my favorites was always Mom’s Beef Stew.
I love it when soups and stews are served in a bread bowl and I also wish that my bread making skills were good enough to make mine from scratch, but I’m still working on that. So after searching the bakery departments of several stores I was finally able to locate a Mini Boule made by Ecce Panis that works perfectly.
This can be adapted for a slow cooker, just add all the ingredients together after you have browned the beef with the exception of the green beans, these need to be added the last 30 minutes of cooking. However if you cook this on your stovetop using a large stew pot cleanup is a breeze, a simple one pot meal.
- 1½ - 2 pound beef chuck roast
- 4 cups water
- 2 cloves garlic
- 1 large onion
- 1 14 ounce can diced tomatoes
- 2 bay leaves
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspn black pepper
- 6 medium potatoes
- 1 pound carrots
- 1 pound frozen green beans
- Cut chuck roast into 1 inch cubes and brown in bottom of pot (usually takes 15 minutes or so)
- While beef is browning, peel carrots and chop into 1 inch chunks and chop potatoes into 1 inch chunks also
- Drain beef when finished browning
- Add beef back to pot and add all the ingredients except the green beans
- Bring to a boil, reduce heat and simmer for 2½ to 3 hours
- Add green beans ad simmer for 30 minutes more
- Season to taste with salt and pepper
- Serve piping hot
What is your favorite childhood memory? Is there a dish that you make that always brings those memories back? What else do you put in your beef stew?
Linking to…Gooseberry Patch