Beef Stew

Snowed in. Pull the crockpot out, it's time to slow-cook. A fire is burning, red wine is poured, football is on, and the smell of stew fills the house. As much as the inability to leave your house frightens some, this is a dream come true for others. You have no other choice than to eat, drink and be merry. So let's eat beef stew, paired with red wine, and be very merry if the Giants win.

Ingredients:
3 lb chuck roast
6 garlic cloves
10 red potatoes
7 carrots, coins
2 medium onions, sliced
4 celery stalks, chopped
1 c. beef broth
1 -28oz can crushed tomatoes
1 - 16oz can diced tomatoes
1 tsp Italian seasonings

Directions:
Slice cloves of garlic in half, make 6 slits into beef and a half into the beef. Ground 6 garlic cloves and brush onto beef. Open the can of crushed tomatoes and add 2 crushed cloves of garlic and Italian seasonings. Scrub and cut potatoes into chunks, mix all veggies together, place in bottom of the crockpot. Add beef, then pour the two cans of tomatoes and broth over top. Put on high for 5 hours or low for 8-10 hours.

 

 

 

 

  

 

 

  

 

Hours later: