This past Sunday afternoon, with gusts of wind blowing outside, we decided to pull out our decades-old crockpot and make a beef and vegetable stew. We used the recipe from Adventures, but modified it by excluding the mushrooms and carrots, and adding in zucchini and red bell peppers instead. It came out moist and delicious. Our lunch bags are all set for the next few days!
1 1/2 pounds beef cubes, for stewing
2 onions, sliced round
6–8 cloves garlic, minced
5 carrots, peeled and sliced round
10 ounces mushrooms, sliced
4 medium tomatoes, chopped
1 teaspoon oregano
2 teaspoons salt
1 teaspoon coarse-ground pepper
3 tablespoons olive oil
Add oil, salt, pepper, oregano, and garlic to crockpot.
Throw in the rest of the ingredients and stir them together until they are mixed well.
Cover and cook on low for 8–10 hours, depending on crockpot settings.
Beef should be cooked through, but not overdone.