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I swear I want to blog. I have dozens of half-written posts. Ideas for more than that. Lots I could share. But something happens on the weekend...I've been treating my weekends like to-do lists and I've really been stressing myself out (that's one of those half-written posts you may never see). If I don't have blog posts written and ready by noon on Sunday...there will be no blog posts. So, as I type, it's 6:51pm on Monday, and I'm contemplating a shower, 15 minutes of Pilates, and bed by 7:45. Though...it IS Monday, which means Jane the Virgin. And I do still have to watch OUAT from Sunday. And I do have tests to grade. But I'm hoping for a snow day tomorrow.
Jane will be on the DVR for tomorrow evening (or, better yet, during my snow day). I introduced my teammate at school to the show. After we discussed for awhile (while we were supposed to be planning or something), I asked: Team Michael or Team Rafael? She said Team Michael. I'm Team Rafael. I don't think she and I can be friends anymore.
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Recipe challenge, week forty-three (but really there's going to be more than one recipe per week sometimes because I'm counting recipes more than I'm counting weeks at this point because I'm running out of time).
(Who am I kidding...there will be a solid week of just recipes at the end of December just so I can get them done with and posted.)
(Carry on.)
Believe it or not, I started this recipe months ago and thought that I wrote it down and then I realized I didn't and then I realized I lost the recipe my mom gave me years ago and then I needed to start over again so I've been putting it off.
Crockpot Beef Stew
use a 6 quart crockpot
Beef stew meat, 1 pound (It can be frozen, but should be cut into 1 inch chunks if you haven't bought it that way. Trimming the fat is also a good idea.)
1 t. salt
1 t. pepper
4 cups cold water
Put all of those ingredients in the crockpot for about 2 hours on high.
Then add:
2 cans beef broth or stock
1 onion, diced
2 cloves garlic, grated or minced
1 can corn, or 1 cup frozen corn
1 can green beans, or 1 cup frozen green beans
1 can diced tomatoes, with juice
2 T. tomato paste
1 cup diced carrots
1 cup diced celery
Turn the crockpot to low and let it slow-cook all day, 6-8 hours. You could let it go for much longer too if you need to. This batch cooked for about 10 hours total.
If you are freezing this soup, let it cool first, skim any fat off the top, and then divide into Ziploc freezer bags and lay flat to freeze. I got 3 bagfuls of this, so that's 3 separate meals.
