As much as we want warm weather to be here for good, I suspect we have a few more days of cold temperatures. At least for the evenings, with it being warmer during the days. That’s what we’re looking at in the Atlanta area for the coming days.
Which makes it an opportune time to make this wonderful beef stew. I mean it is really good. I could eat it everyday for weeks, and well, being single, I think I did! The flavor is just really good. And instead of stew meat, I purchased a rump roast that was on sale (cost less than the stew meat) and cut it up into chunks. It was the tenderest meat which I think also added to the overall deliciousness of this stew. A definite “winner, winner, best beef stew dinner”!!
2 pounds beef rump roast, (cut into bite-sized pieces)
1 tsp Salt
1 tsp pepper
1 medium red onion, finely chopped
2 celery ribs, sliced
2–3 cloves of garlic, minced
6 oz can tomato paste
32 oz beef broth
2 tablespoons Worcestershire sauce
2 cups baby carrots carrots
4–5 small red potatoes,cut into bite-sized pieces (about 3 cups)
1 tablespoon dried parsley
1 teaspoon oregano
1 cups frozen peas
1 cup frozen corn
¼ cup flour
¼ cup water
Combine beef, celery, carrots, red onion, potatoes, salt, pepper, garlic, parsley, oregano, Worcestershire sauce, beef broth, and tomato paste in the crock pot. I used a 6 qt crockpot for this stew. Cook on LOW for 10 hours or on HIGH for 6-7 hours.
About 30 minutes before serving, mix the flour and the water together in a small dish and pour into the crockpot. Mix until well combines. This will add a nice thickness to the stew. Next add in your frozen peas and corn. Continue cooking covered for 30 minutes.