On a busy night the slow cooker is the answer! From my butcher shop I get 3-4 pounds of lean stew meat, small red potatoes, a few carrots, one stalk celery, one small onion, 1/2 cup beef broth, 2 tablespoons tomato paste, salt and black pepper, one garlic glove minced. I will always sear the stew meat in olive oil, s & p, then transfer to the slow cooker, cut carrots, celery, peel potatoes, add beef broth, tomato paste, garlic, gently stir place on low heat and cover.
Allow to cook 4-6 hours. The meat will be fork tender. Serve with biscuits and butter!
Enjoy this easy, flavorful dinner.
Cheryl “Cheffie Cooks” Wiser.