I decided to take a break from the blog for the last week so I could spend a little extra time with my husband since he had the whole week off. Our son got so many things from Santa, but he had a little gift for us too. He decided he was going to start walking this past week. To make the week even more awesome, my friend had a baby girl on Sunday.
Anyways, here's today recipe:
Beef Stew
2lbs Stew Meat (if you can't find stew meat at your grocery store, talk to someone in the meat department)
1 small package of baby carrots
4-5 red potatoes, chopped to bite size pieces
1 large white onion, diced
1 rutabaga, chopped to bite size pieces (you don't have to add this if you don't want to or if you can't find it. a rutabaga is similar to a turnip. you can find them in the produce department usually by the other root vegetables, like the potatoes, but some stores out west like to keep them with the carrots)
3 beef boulion cubes
about 2 quarts of water
salt and pepper to taste
Variation: Add one bottle of Guiness Beer and subtract some of the water. It gives the stew a nice kick and is very flavorful.
In a stock pot or dutch oven, combine indgrediants listed above with the water.
Bring to a boil, then reduce heat on stove and simmer for about 45 minutes to 1 hour (or until the potato, carrot, and rutabag are soft).
If you decided to add the Guiness Beer you may need to skim some foam from the top of the stew.
Taste and taste again to adjust the seasoning.
Reduce heat once again and simmer for another 20-30 minutes in order to allow the flavor to develop.
You can make this in a slow cooker as well. It will take around 6 hours on the low setting.
To freeze: Allow soup to cool to room temp, and then portion it into the containers you plan on using to freeze. The stew should hold in the freeze for 3 months.
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