• Crock Pot Beef Stew


    So after the amazing stroganoff last week, somehow I still wanted to make more beef. (I think we had BBQ chicken one too many times over the holiday weekend.)  So even though it is summer, I thought some hearty beef stew would satisfy my craving for red meat.  The nice part about this meal and the hot weather is that a small serving is enough to satisfy and you can use local produce to really enrich the flavors of the stew. I am adding some extra vegetables to my stew that are in season, ripe and fresh right now. Check out your local farmer’s market and see what vegetables look good to you. Enjoy!

    1 lb. beef, cut into stew meat

    1 c. baby carrots

    4 stalks celery, cut into 1-inch sections

    3 potatoes, skins left on, cut into small chunks

    1 small onion, cut into small chunks

    1 medium zucchini, cut into 1-inch sections

    1 ear of corn, cut kernels off the cob

    4-6 oz. fresh green beans, cut into 1-inch sections

    2 c. water

    3 cloves garlic, chopped

    1/2 t. celery seed

    1/2 t. paprika

    1 T. parsley

    1/2 t. salt

    1 t. black pepper

    To finish: 1 T. corn starch dissolved in 1/3 c. cold water

    Put all ingredients into the crock pot and give it all a stir. Cook on low for 4-6 hours. Add water with dissolved corn starch and heat for 1/2 hour on high. Remove bay leaves before serving.

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