Guys. It's 2014. Oh my goodness! And it's almost the end of the month! How did this happen?! Well, I wish you a VERY belated Happy New Year!! This has been an extremely busy month so far; largely work-related--so I haven't had the chance to get into the kitchen at all, and as usual, I miss it so much!
I present today's recipe at the special request of a friend who wanted me to change things up with a soup or stew on the blog. Given the chilly weather conditions here in North Texas (I think it was 11 degrees when I left my house this morning!), I was very happy to oblige. I found this beef stew recipe from The Chic Site. I prepped the vegetables last night and assembled it this morning. While I'm here at work, it's bubbling away in my crock pot!
- 1 1/2 cup low-sodium vegetable, beef, or chicken broth
- 1- 10.5 oz can condensed French Onion soup
- 1 cup water
- 3 Tbsp red wine
- 1 Tbsp light (reduced sodium) soy sauce
- 2-3 pounds beef stew meat (or boneless beef chuck, cut into chunks; fat trimmed)
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- 1 1/2 pounds baby Yukon Gold potatoes, scrubbed and cut in half or quarters (I had Russet potatoes, so I used those instead).
- 1 medium onion, quartered
- 3 medium carrots, peeled, cut into large chunks
- additional salt and pepper, to taste
- 1/4 cup potato flakes (instant mashed potatoes), as needed to thicken stew
Add stock/broth, onion soup, water, wine, and soy sauce into bowl of slow cooker. Stir to combine.
In a large bowl, season beef with salt and pepper. Mix to combine. Add seasoned beef, potatoes, onion, and carrots to slow cooker. Cover with lid and cook on low for 8-9 hours or high for 6-7 hours until the beef is tender.
Before serving, stir in 1/4 cup potato flakes to thicken stew. Add additional potato flakes 1 tablespoon at a time to achieve desired thickness. Season with additional salt and pepper to taste.
Nutrition Facts-- Servings: 8 • Size: 1 cup soup • Calories: 305 • Fat: 7.3 g • Carbs: 22.4 g • Fiber: 2.5 g • Protein: 37.2 g • Sugars: 3.9 g