Beef Stew

Beef stew in a total comfort food and a complete meal in a bowl.  I like to serve it with crusty bread (like the 24 Hour Bread from yesterday) or a simple side salad.  This recipe makes enough to serve a crowd and is so easy to make because it relies on a slow cooker to do all the work while you enjoy the results.

In the insert of your slow cooker, place:
3 celery stalks, chopped
3 carrots, chopped
1 large onion, diced
1 pound of potatoes, diced (I like to use red skin waxy potatoes because they stand up to the long cooking process without falling apart)

Add in 2 pounds of beef chuck, cubed

In a separate bowl mix:
1 c water
1 T kosher salt
1 t pepper
2 T worchetershire sauce
2 bay leaves
1 t dried thyme

Pour this mixture over the beef, cover, and turn the slow cooker to low for 10 - 12 hours (5 - 6 hours on high)

Half an hour before you want to serve the stew, mix together:
1/4 c water
2 T corn starch

Stir this mixture into the stew along with
1 c frozen peas
1 c fresh or frozen green beans, chopped

Cover again and allow the stew to thicken

This beef stew reheats remarkably well and makes enough that you can take it with you for lunch the next day!  Also, by using the slow cooker the stew is ready to eat when you are - in a busy house when different family members eat at different times, everyone gets a warm, fresh bowl.  Joyful Eating!