Fri night recap

After work yesterday we had a happy hour at a local pub…. from 3-6.  I was definitely thankful that I had already made dinner before I went to work.  A few beers = zero desire to cook… especially anything healthy.  I came home to the wonderful smells of beef stew cooking.      I used a recipe that I had come up with in college.  Unfortunately I tend to not write down everything that I put in so it was a little bland at first.  Of course, a little doctoring after the fact did wonders!  Here’s the recipe (with later additions added)

Cat’s Beef Stew: (serves 6-8)

• 1.5 lbs beef, stew meat, cut into small chunks
• 1/4 cup flour
• 2 lbs yukon gold potatoes, cubed
• 1 lb onions, cut into wedges
• 1 lb carrots, sliced
• 2 celery stalks, sliced
• 4 garlic cloves, minced
• 1/2 cup beef broth (can sub in veggie broth)
• 1/4 cup red wine (or stout beer)
• 1 (28 oz.) can whole tomatoes, with juices
• 2 tbsp Worcestershire sauce
• 1 tbsp thyme
• 1 tbsp oregano
• 2 whole bay leaves
• 1 tsp salt (plus more to taste)
• 2 tsp black pepper (plus more to taste)
• 1 tbsp water
• 1 cup canned peas

1. Season the beef with black pepper and salt and coat each piece with the flour.  Heat large skillet over med-high with a touch of oil.  Add beef dredged in flour and cook until browned, stirring often.
2. Place the potatoes, carrots, celery, onions and garlic in the crock pot.  Top with beef.  Add broth, wine/beer, tomatoes with juices, Worcestershire, spices and bay leaf.
3. Cover and cook on high for 5-6 hours (or low for 8-12 hours); or until beef is fork tender.
4. Mix the remaining flour with 1 tbsp water.  Add flour mixture and peas to cooker.  Cover and cook an additional 15 minutes or until slightly thickened.  Take out the bay leaves.  Serve!!

I cooked the meat and did all my prep work the night before so that all i had to do ws dump everything in the pot and go to work!  The bf and I enjoyed our hearty fall meal with a few dirty vodka martinis and he rest of my Calbee Snap Pea Crisps on the side.