Red Wine Beef Stew

Have I been slackin' or what?  Work has kept me ever busy and stressed out.  To the point where I haven't had the energy or brain-power to even think about how everything is going.  How will I ever make it up to you?  

I know!  Recipes!!!

How about what I made today?  Hmmm.... One of my favorite comfort foods in the winter is Beef Stew.  Of course I've always made it using flour (to thicken the broth), white or red potatoes (sugar!) and a packet of McCormick's Beef Stew Seasoning (MSG anyone?).  So what's a girl to do when she has chosen to do none of those?  Substitute!  And make a masterpiece!  No flour.  Who needs thick broth anyway?  Sweet potatoes and turnips instead of regular potatoes (made it sweet and delicious).  And dried spices from my cupboard.

So here we go.  Straight from my heart (and happy tummy) to you.

Red Wine Beef Stew

Ingredients

1.5 lbs lean beef, cut into cubes for stew

2 sweet potatoes, peeled and cut into cubes

3 small turnips or 1 large turnip, peeled and cut into cubes

2 celery stalks, sliced

1 large leek, sliced

4 green onions, chopped (whites and greens)

8 ounce bag of baby carrots

1 1/2 cups organic beef stock

3/4 cup red wine (to be honest, I just pour a bunch in...I'm guessing)

Dried basil, oregano & rosemary - to taste

Directions

Add all of the ingredients to a slow cooker and mix well.  Cook, on low, for 8 hours.

Before Cooking:

After Cooking:

 

I'd show you after eating, but I don't think many people would appreciate that!