What’s Cookin’ at the Works: Soup’s On- Week #8

Beef Stew pic
As we close out the year here at the Works, we’re back at it again with another installment of the Soup of the Week Club. This week marks number 8 in this savory soup series! The Winter season is officially upon us, and lucky for us, this week’s soup club selection has warmed us up enough to fuel our way into the new year! The talented Toni B., sample room extraordinaire, brought in her tasty Beef Stew this week. Hearty, flavorful, and packed with all kinds of yummy-in-your-tummy ingredients, it’s no wonder that Toni B. calls this a family favorite!

Toni B.’s Beef Stew Recipe:

2-3lbs of beef I use bottom roast or something similar

1 tablespoon of olive oil or butter

1 quart of beef broth

1 large onion

2-3 cloves of garlic

2 bay leaves

1 TSP of Johnny’s Seasoning (I look for the one with no MSG)

Salt and pepper to taste

4-5 potatoes

1 cup of celery

2-3 large carrots

1 -15 oz can of diced tomatoes

I use a six quart cast iron Dutch oven. Heat the Dutch oven to medium. Cut the roast into 1” cubes. Brown meat in the tablespoon of butter or olive oil, stirring until all sides is brown. Add onions and minced garlic cloves. Cook until the onion is translucent. Add the beef broth, carrots, celery, potatoes, and tomatoes. Bring to a slow boil for five minutes, stirring occasionally. Turn down heat to low. Add bay leaf.

Let it simmer for 1 ½ to 2 hours until carrot and potatoes are soft.

This recipe is easily doubled for a crowd of hungry people!

Stay tuned next week as we bring you another taste-tempting slow cooker delight!

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