Today, I sprinted outside to catch a brief glimpse of the sun peaking through Seattle’s clouds.
It might be the first time that I’ve seen the sun since my trip to LA. If the forecast continues as predicted, it also might be the last time I see the sun until the next time I travel away from Seattle.
Fortunately, I have a sure fire way to beat the blues that cloudy weather tends to bring. It’s called food. My go-to is typically coffee and pastries, but I’ve been told you can’t live on carbs alone (although I’m willing to try).
This stew isn’t quite like eating sunshine, that’s what lemon poppyseed muffins are for. This stew is more like being wrapped up in a soft blanket next to a warm fire.
A warm fire that happens to be waiting for you when you get home from work. Don’t you love slow cooker recipes?!
Slow Cooker Beef Stew
Serves 6; Prep time 15 minutes, total time 8 hours
1 ½ lbs beef (cut into 1 ½ inch cubes)
3 carrots (Peeled and chopped into 1 inch pieces)
2 sticks celery (chopped into 1 inch pieces)
1 ½ medium sized onions (chopped into 1 inch pieces)
5 red potatoes (chopped into 1 inch pieces)
1 can tomato soup
½ can water
1 t dried basil
½ t dried oregano
½ t dried thyme
1 T balsamic vinegar
Layer the beef on the bottom of the slow cooker and sprinkle with salt, pepper, basil, oregano, and thyme.
Add the onions, carrots, celery, and potatoes (if you’re going to be around all day, you can wait and add the potatoes during the last hour of cook time, or just add them with the rest of the vegetables at the beginning)
Pour the tomato soup, water, and balsamic vinegar over the top.
Set the slow cooker on low and cook for 8 hours.