I’m craving a COLD winter with LOTS of snow. I know you people in the Eastern part of the USA are probably wanting to throw snowballs at me for saying that, but out here on the West coast… we didn’t have much of a winter last year. Our region needs a large snowpack (to melt into our beautiful Lake Tahoe next summer), and I personally need it so I can ski every day! We live 12 minutes from the nearest ski resort, so it’s loads of fun for our family in the winter if we have snow to play with! I’m gearing up for the cold weather with easy dinners like this Beef Stew. I can put it in the slow cooker in the morning and then come home later to dinner already done. That’s a great plan, isn’t it?
How to make Slow Cooker Beef Stew:
This particular Slow Cooker Beef Stew recipe is a wonderful one because of the method used for making it. The beef and onions and tomato-based sauce are all poured into the slow cooker insert, but the vegetables (potatoes, carrots and parsnips) are wrapped in foil and stacked on top of the beef mixture. This helps to prevent the vegetables from turning into absolute mush during the slow-cooking process.
It actually works out very well in the end. The veggies stay clean, bright and beautiful. They’re not mush. And when they’re mixed in with all of the juices from the stew, all is right with the world.
Now wouldn’t you just love a bowl of that for dinner? My {gluten-free} Mom happened to be over for dinner the night I made this stew, and it was very easy to adapt this recipe to make it gluten-free. The only ingredients you need to attend to are the beef broth and the soy sauce, and using gluten-free versions of those is simple. It’s a delicious, warm-you-up kind of meal for a chilly, not-enough-time-to-make-dinner kind of day! Here are a few more stew recipes on the blogs that you may enjoy:
Beef and Guinness Stew Irish Stew Moroccan Stew Tuscan Chicken Stew Basque Lamb Stew Mahogany Beef Stew with Red Wine and Hoisin Sauce Summer Vegetable Stew Chicken Stew with Balsamic Roasted Vegetables
