Beef and Vegetable Stew
6 to 8 boneless fancy beef ribs (nice name for roast beef) from my favorite HEB
Used 1 32oz vegetable broth another 32oz of water and two packs beef bullion
This makes a large batch in a 6 quart slow cooker for a big family or several days of meals for a small family.
Before prepping vegetables pour the broth, water and bullion into the crock pot, add the boneless beef ribs and turn on high. Need a good sharp knife and sharpener to keep it that way. Also need good peeler for removing the vegetable skins. I prefer an offset Y peeler and it looks like I will need to buy one.
Truth is this beef cut is usually of a lower quality and may require several hours (3 usually) of cooking in the crock pot, to make sure they are tender and easy to cut, before adding the vegetables. I cooked the beef in the broth the night before and added the vegetables the next morning before church so it would be ready for lunch.
Next get your ingredients ready…. 6 to 8 small red potatoes, about 2 cups of fresh spinach, 2 or 3 Lg celery stalks, 2 Lg or 3 Med carrots, 4 to 5 pieces of fresh garlic, 2 Med yellow onions. I like making a stew style so all vegetables will be cut in chunks. The fresh spinach will not be added until a few minutes before serving.
Stir it all into the pot, cover and place on low if you are leaving for work or going out for the day it will be ready when you return. If you want this by lunch keep on high and it will be ready in about 3 hours,
add the spinach and serve.
This was very good a day later when all of the flavors had truly come together.
Jerry L. Wood
Sometimes Lead Cook