Birthday Boy Beef Stew

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It was a very happy birthday as my sweet husband turned a whopping twenty-six yesterday. For two years in row, we’ve celebrated with this hearty stew. It signals a new season of both life and weather. As the trees change and molt, Andrew also sheds this year’s lessons, hardships, and victories, prepared and renewed for another year of learning. Are we not always learning, sometimes in the simple things of eating and sleeping, and sometimes in the grand things–relationship, community, vulnerability and faith.

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SLOW COOKER BEEF STEW

This recipe is adapted from the classic version given to me by my mother-in-law. Hers was always his favorite. Serves 8.

Ingredients:

1 1/2 lbs stew meat, trimmed
3 cups vegetable broth
3/4 cup red wine
1 large onion, chopped thick
4 cloves garlic, minced
5-6 large carrots, coined
6-7 medium new potatoes, chopped
3 tbsp Worcestershire
2 tbsp lemon juice
1 tsp salt
1 tsp paprika
1 tsp pepper
1 tsp dried rosemary
1 tsp dried thyme
1/4 cup organic flour (sub. 2-3 tbsp cornstarch or arrowroot powder)

Directions:

Add everything to the crock pot and cook on low for 6-8 hours or high for 4 hours, until the veggies are soft and meat is brown and tender.

At the end of the cooking period, remove about 1 cup of broth from the crock pot and mix with 1/4 cup of flour until completely combined.  Return the flour/broth mixture back to the pot and mix to thicken. Repeat this process, if necessary, until desired consistency is reached.

Salt and pepper to taste.



We are thankful for the immense love of our friends who celebrated with us, always nudging us gently in the ways of light and sustaining us when the burdens grow heavy.

Happy Birthday love of mine.

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